Recipe

Lamb shanks and lentils

Aug 31, 2009 2:00pm
  • 2 hrs 30 mins cooking
  • Serves 6
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Ingredients

Lamb shanks and lentils
  • 1 tablespoon olive oil
  • 6 (1.5kg) lamb shanks, frenched
  • 1 (200g) brown onion, chopped finely
  • 2芹菜茎(300克),修剪,切细
  • 1 (120g) carrot, finely sliced
  • 2 bay leaves
  • 3 cup (750ml) chicken stock
  • 1 cup (250ml) water
  • 1 1/4 cup (250g) dried brown lentils, rinsed
  • 2 tablespoon lemon juice
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

Lamb shanks and lentils
  • 1
    Heat oil in a large saucepan over high heat. In batches, cook lamb until browned all over. Remove from pan.
  • 2
    Add onion, celery, carrot and bay leaves to pan. Stir over heat for 5 minutes or until onion softens.
  • 3
    Return lamb to pan with stock and water; bring to the boil. Reduce heat and simmer, covered, 1 hour. Stir in lentils and bring to the boil. Reduce heat and simmer, with lid on for 30 minutes. Uncover, then simmer a further 30 minutes or until lamb and lentils are tender.
  • 4
    Stir in juice and parsley; season to taste.

Notes

You could use lamb leg or shoulder, cut into chunks, instead of shanks.

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