Name: Lamb shanks and lentils
Cook time: 150 min
Total time: 150 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 6 (1.5kg) lamb shanks, frenched; 1 (200g) brown onion, chopped finely; 2 stalks celery (300g), trimmed, chopped finely; 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

Ingredients

1 tablespoon olive oil

6 (1.5kg) lamb shanks, frenched

1 (200g) brown onion, chopped finely

2 stalks celery (300g), trimmed, chopped finely

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

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.

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

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Ingredients

Method

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