Braised Italian Lamb With Mushrooms from Olive Magazine April 10

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“My husband probably wouldn’t eat this because of the mushrooms, (I would eiether hide them or leave them out for him) I can imagine everyone else loving it. This is based on a recipe from Piccolino restaurants which are based all over the UK”
2hrs 10mins

Ingredients Nutrition


  1. Brown the lamb shanks in the oil and then place in a small deep casserole dish. Pour over the tomatoes and enough lamb stock to just cover. Add the thyme sprigs bring to a simmer, cover and cook for 2 hours until just tender.
  2. Lift out lamb and keep warm whilst you bubble sauce to thicken.
  3. Fry the mushrooms in butter with garlic and a few more thyme leaves. Return the lamb to the sauce serve with the mushrooms and serve crusty bread in a shallow bowl.

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