How to make it

  • Season lamb with salt and pepper. Using large skillet, brown lamb shanks in olive oil. Remove from pan. Sautee onions, mushrooms, thyme and garlic in pan with remaining oil. Sprinkle with flour and stir until disolved (one minute). Add red wine. Reduce by half. Add tomatoes, broth, worchestershire, and horseradish sauce. Bring to a simmer. Return lamb to skillet. Cover and cook 15 minutes...this brings lamb to medium doneness, cook and additional 5 min. or so if desired.
  • *I recommend serving over Butternut Squash Risotto.

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