Amtraks lamb shanks with mushrooms

Ingredients

• 4 (1 pound each) bone-in lamb shanks, well trimmed
• 1/4 cup canola oil, divided
• Kosher salt
• Freshly ground black pepper
• 1/2 cup finely dice red onion
• 2 large portobello mushroom caps, gills removed, cut in medium dice
• 2 tablespoons minced garlic
• 3/4 cup dry red wine
• 2 tablespoons chopped fresh oregano leaves, preferably greek
• 1 1/2 cups (8 ounces) diced plum tomatoes in tomato juice
• 3 cups beef demi-glace (or 3 cups beef broth thickened with a slurry of 2 tablespoons each cornstarch and cold water)
• 2 bay leaves

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