Ingredients
- 18 small French shallots
- 1 tbs olive oil
- 6 lamb shanks, French trimmed
- 200g button mushrooms, thickly sliced
- 4 bacon rashers, rind removed, coarsely chopped
- 2 celery sticks, trimmed, thinly sliced
- 2 garlic cloves, crushed
- 500ml (2 cups) beef stock (see note)
- 400g can diced tomatoes
- 3 fresh rosemary sprigs
- 80g baby spinach leaves
Description
Lamb Shanks With Bacon And Mushrooms Recipe - Use A Sharp Knife To Make A Small Cut In The Base Of Each Shallot. Place In A Heatproof Bowl And Cover With Boiling Water. Set Aside For 5 Minutes. Drain And Peel, Leaving The...
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