Quick and Easy May 31, 2015 Lamb shanks with lentils and pancetta Succulent lamb shanks with hearty lentils and pancetta- a family favourite on a cold winter's night. Serves 4 Prep 35M Cook 8H 10M Total 8H 45M Women's Weekly Food Previous Next Print Ingredients 1 1/2 cup (300g) french-style green lentils 4 french-trimmed lamb shanks (800g) 200 gram bottled caramelised onions 2 medium carrots (240g), cut into 1cm pieces 2 stalks celery (300g), cut into 1cm pieces 2 clove garlic, crushed 100 gram thinly sliced pancetta, chopped coarsely 1/4 cup (70g) tomato paste 3 cup (750ml) chicken stock 1/2 cup (125ml) dry white wine 1/2 cup (60g) frozen peas 1/3 cup coarsely chopped fresh flat-leaf parsley Method 1.Rinse lentils under cold water; drain. 2.Combine lentils, lamb, caramelised onion, carrot, celery, garlic, pancetta, paste, stock and wine in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours. 3.Add peas to cooker; cook, covered, a further 10 minutes. Season to taste. 4.Serve lamb sprinkled with parsley. Suitable to freeze at the end of step 3. Note
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