BRAISED LAMB SHANKS WITH PORCINI MUSHROOMS AND OLIVE

Lamb

4 servings

INGREDIENTS

1 oz dried porcini mushrooms
1 bunch ea rosemary, sage and thyme
1 C extra-virgin olive oil, divided in half
2 onions, finely chopped
2 C finely chopped carrots
1/2 C finely chopped celery
4 cloves garlic
4 8-ounce lamb shanks
flour for dredging
2 C dry white wine
4 oz pancetta, cubed
1 C black olives, preferably Gata or Ni├žoise, pitted
1 T Dijon mustard
2 bay leaves
2 C chicken stock

346 South La Brea Ave., Los Angeles, CA, 90036
323-938-8659