Name: Slow-cooked lamb shanks with lentil ragout
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: 6
Ingredients: 8 frenched lamb shanks; 2 tablespoon seasoned flour; 2 tablespoon olive oil; 1 onion, coarsely chopped; 1 carrot, coarsely chopped; 1 stalk celery, trimmed, chopped; 1 long red chilli, finely chopped; 400 gram can brown lentils, rinsed, drained; 400 gram can crushed tomatoes; 1 cup water; 1/2 cup red wine; 1/4 cup balsamic vinegar; 1/2 cup chopped parsley

Slow-cooked lamb shanks with lentil ragout

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Serves 6

Prep

30M

Cook

2H 15M

Total

2H 45M

Ingredients

8 frenched lamb shanks

2 tablespoon seasoned flour

2 tablespoon olive oil

1 onion, coarsely chopped

1 carrot, coarsely chopped

1 stalk celery, trimmed, chopped

1 long red chilli, finely chopped

400 gram can brown lentils, rinsed, drained

400 gram can crushed tomatoes

1 cup water

1/2 cup red wine

1/4 cup balsamic vinegar

1/2 cup chopped parsley

Method

1.Preheat oven to moderately slow, 160°C.

2.Toss lamb shanks in flour, shaking off excess. Heat oil in a large saucepan. Brown shanks, in 2 batches, 4-5 minutes each batch. Transfer to a plate; set aside.

3.In same saucepan on high, saute onion, carrot, celery and chilli 4-5 minutes, until onion is tender. Stir through lentils, tomatoes, water, wine and vinegar. Bring to the boil.

4.Place lamb and lentil mixture into a large, ovenproof casserole dish. Bake, covered, 1 hour, stirring occasionally. Remove lid; bake, uncovered, a further 1 hour, until meat is almost falling off the bone.

5.Stir parsley through just before serving.

6.Serve with mashed potatoes and vegetables of choice, if desired.

Seasoned flour is plain flour with added salt, pepper or herbs.
Note

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