Grilled Lamb Shanks with Mushrooms and Wilted Greens

Goat shanks with pheasant back mushrooms and nettles

Print Recipe

5 from 1 vote

Grilled Lamb Shanks with Mushrooms and Wilted Greens

Tender lamb shanks braised with green garlic or leeks and mushrooms. Delicious with wilted greens and mashed potatoes.

Prep Time20

Cook Time2

Total Time2 20

Course: Main Course

Cuisine: American

Keyword: Goat, Goat Shanks, Green Garlic, Pheasant Back Mushrooms

Servings: People

Calories: 518kcal

Cost: 20

Equipment

1 grill or cast iron skillet optional
1 Braising pot with lid

Ingredients

Shanks and mushrooms

2 lamb foreshanks (roughly 1.5 lbs) you want shanks on the small side here for a single serving
Kosher salt and fresh ground black pepper
2 oz lamb or pork bacon (1 slice) optional
8 oz wild mushrooms such as morels, porcini, or chanterelles
3 oz generous half cup green garlic or a combination of diced leeks and garlic
3 cups lamb or vegetable stock
½ cup dry red wine
1 tablespoon all purpose flour or equivalent
2 tablespoons tomato paste
1 teaspoon chopped fresh thyme or rosemary

Vegetables

4 oz fresh tender spinach or nettle tops or chard
1 tablespoon unsalted butter for spreading on the nettles at the table, optional
Fresh cut chives, for finishing, optional
2 cups mashed potatoes warmed
1 drizzle extra virgin olive oil for finishing, optional

Instructions

Season the lamb shanks with salt and pepper and allow to rest overnight, uncovered. The next day, smoke the shanks over a wood fire, or in a smoker at 300 F for 30 minutes. See note.
Sweat the bacon on medium heat until the fat has released in a Dutch oven or oven-safe pot large enough for the shanks. Add the mushrooms and green garlic, cook 3 minutes, push to the side, add the tomato paste and flour and mix to combine.
Add the wine and reduce by half. Add the lamb shanks and stock. Preheat the oven to 275 F. Cover the pot and cook for 1.5 hours or until the lamb shanks are just fork tender. Turn the shanks occasionally.

Nettles

Wash the spinach or nettles, then steam for 4-5 minutes until they’re tender and taste good to you.
Reduce the shank liquid it until it's slightly thickened and season to taste.

Serving

Put the greens off-center in a wide plate with a rim, put down some mashed potatoes and a shank, spoon the mushrooms and pan juices over each one, garnish with the chives and serve immediately.

Video

Notes

If you want to make it a one pot meal, you can add onions, carrots or potatoes to the shanks.

I grill the shanks as it was spring time and I didn't want to heat the house. Alternately you can also heat oil in a large pan and brown the shanks over high heat, remove the shanks, add the vegetables, return the shanks to the pan with liquid and cook as directly.

Nutrition