Photo: Emiliano Vittoriosi
Braised Lamb Shanks with Chanterelle-Sausage Crust and Mashed Brussels Sprouts
27 ingredients
openrecipes
In this recipe from Chef Brittany Baldwin, lamb shanks are first braised in a porcini-infused broth, then coated with a chanterelle-sausage mixture and simmered in the cooking liquid. If you can’t find a mild lamb sausage, use ground lamb instead, and be sure to season it with salt and pepper.
Estimated Nutrition (whole recipe, rough)
1417
Calories
84g
Protein
76g
Fat
105g
Carbs
Counts 21 of 24 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Water | not in our table | 0 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 oz. dried porcini mushrooms
- 1 1/2 cups boiling water
- 2 Tbs. canola oil
- 4 bone-in lamb shanks, each about 12 oz.
- Kosher salt and freshly ground black pepper, to taste
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 4 celery stalks, diced
- 4 garlic cloves, finely chopped
- 3 cups mushroom broth
- 2 cans (each 14 oz.) diced tomatoes, drained
- 1 Tbs. unsalted butter
- 2 Tbs. finely chopped shallots
- 1 lb. chanterelle mushrooms, trimmed and minced in a food processor
- 1 1/4 lb. mild lamb sausage, removed from casings
- 1 tsp. chopped fresh thyme
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 egg
- 1/2 cup fresh bread crumbs
- 1 lb. Yukon Gold potatoes, peeled and quartered
- Kosher salt, to taste
- 5 Tbs. unsalted butter
- 1/2 cup milk
- Freshly ground white pepper, to taste
- 3/4 lb. brussels sprouts, trimmed and thinly sliced lengthwise
- 1/3 cup water
- 1 bunch watercress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes