Porcini Poached Lamb Shanks with Chanterelle Sausage Crust
Ingredients
- 2 bone-in lamb shanks, about 1 lb. (500 g) each
- 4 cups (32 fl. oz./1 l) mushroom broth
- 1 yellow onion, diced
- 2 carrots, diced
- 4 celery stalks, diced
- 4 whole garlic cloves
- 1 can (14 oz./440 g) diced tomatoes
- 1 oz. (30 g) dried porcini mushrooms
- 2 Tbs. balsamic vinegar
- 1 Tbs. kosher salt, plus more as needed
- 1 tsp. freshly ground black pepper
Instructions
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