Braised Lamb

This lamb dish has a concentrated, sweet tomato flavor.

Ingredients

2 cups hot water

1/2 cup dried mushrooms

2 oranges

4 bay leaves

2 fresh rosemary sprigs

2 cups onion

6 lamb shanks (1 pound each)

1 cup red wine (I omitted)

8 cups broth

Instructions

1. Combine mushrooms and hot water. Let stand 30 minutes to soften.

2. Tie bay leaves and rosemary in cheesecloth.

3. Saute onion. Remove.

4. Brown lamb. Return onions.

5. Add mushrooms and mushroom soaking liquid.

6. Add orange juice, herb bundle, wine, and tomato paste. Boil 5 minutes.

7. Return lamb. Add broth. Bring to boil. Cover and simmer 30 minutes.

8. Partially uncover. Simmer, stirring every 15 minutes, for about 1.5 hours longer.

9. Transfer lamb to bowl. Boil sauce until reduced to 5 cups (~35 minutes).

Notes: I used less liquid because I thought it would be too much, but the liquid reduced quite a bit. Can't really taste the mushrooms.