Burgundy Lamb Shanks

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Ingredients

• 6 lamb or veal shanks
• 1/4 cup flour
• 2 tablespoons olive oil
• 2 (10 3/4-ounce) cans tomato soup
• 1 pound mushrooms, sliced
• 2 1/2 cups burgundy or beef broth, divided
• 1 cup chopped green onions with tops
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 bay leaf
• 1 ( 3/4-ounce) package mushroom gravy mix
• 1/2 cup water

Directions

• 1
  Preheat the oven to 325ºF.
• 2
  Coat lamb with flour. Heat olive oil in a large skillet over medium-high heat. Cook lamb in hot oil until browned, about 4 minutes per side. Transfer lamb to a roasting pan.
• 3
  Combine the soup, mushrooms, 2 cups wine, green onions, soy sauce, Worcestershire sauce and bay leaf in a large bowl and mix well. Pour soup mixture over the lamb.
• 4
  Bake the lamb until an instant-read thermometer inserted in the meat registers 170ºF, about 2 hours. Remove and discard bay leaf.
• 5
  Prepare gravy mix according to the package directions, using remaining wine and water. Serve with the lamb.