Slow-Cooked Lamb Shanks With Lentil Ragout |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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A magazine find that I plan to try soon. Our lamb shanks vary a lot in size, so you may need to serve 2 sometimes. Ingredients:
8 lamb shanks |
2 tablespoons seasoned flour |
2 tablespoons olive oil |
1 onion, coarsely chopped |
1 carrot, coarsely chopped |
1 celery rib, chopped |
1 red chili pepper, finely chopped |
400 g brown lentils, rinsed and drained |
400 g chopped tomatoes |
1 cup water |
1/2 cup red wine |
1/2 cup chopped fresh parsley |
Directions:
1. Preheat oven to moderately slow (160c).
2. Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate.
3. Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil.
4. Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours.
5. Uncover and cook a further hour or until meat is almost falling off the bone.
6. Stir parsley through and serve over mashed potatoes with green vegetables if desired.
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