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. ---------------------------------------------------------------------------
Nutrition
Ingredients
