Ingredients:
- ¾ pound thinly sliced lamb shank
- 2tbsp flour
- ¼ cup (or approximately 3 large) shallots, sliced
- ½ cup white button mushroom
- ½ cup shitake mushrooms (soaked in 1 cupwater for 20 minutes)
- ¼ cup refined vegetable oil
- 1 tsp crushed garlic
- 1 tsp onion powder
- ¼ cup water
- ¼ tsp black pepper
- ½ cup light sour cream
- 4 cups cooked pasta (of your choice!) cooked and drained
Optional: Splash of malt vinegar or red wine vinegar
Items needed for garnish
- Diced red bell peppers
- Lemon slices
- Bunches of parsley
- Finely diced shallots
- ¼ cup finely sliced scallions or chives
Method:
-Thinly slice meat and toss in flour. Slice shallots thin and set aside. Slice mushrooms to medium thickness.
-In medium- or large- sized nonstick pan, heat 2tsp of oil on medium - high heat. Loosely but carefully drop sliced meat into pan of heated oil and brown meat lightly, about 5 to 8 minutes. Remove meat from pan and set aside.
-Add remaining 2tsp oil and saute mushrooms and shallots for 3 to 5 minutes until translucent and lightly browned. Return meat to pan, saute meat with mushroom and shallot mixture. Add garlic and onion powder, and stir together for 2 to3 minutes. Add ¼ cup of water and stir. Turn off heat and add pepper and sour cream. Stir gently.
-Pile noodles and a serving platter and top with lamb mixture. Top with scallions or chives, and serve.
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