Name: Lamb shanks with lentil ragout
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 4
Ingredients: 4 large lamb shanks; 2 tablespoon olive oil; 1 onion, coarsely chopped; 1 carrot, coarsely chopped; 1 stalk celery, trimmed, coarsely chopped; 1 long red chilli, finely chopped; 1/2 cup white wine; 2 cup chicken stock; 400 gram canned crushed tomatoes; 2 rosemary sprigs, plus extra to serve; 400 gram canned brown lentils, rinsed, drained; mashed potato, to serve

Lamb shanks with lentil ragout

Tender slow-cooked lamb shanks go brilliantly with a hearty lentil ragu for a filling and nutritious flavour-packed winter dinner for the whole family.

Serves 4

Prep

20M

Cook

2H 15M

Total

2H 35M

Ingredients

4 large lamb shanks

2 tablespoon olive oil

1 onion, coarsely chopped

1 carrot, coarsely chopped

1 stalk celery, trimmed, coarsely chopped

1 long red chilli, finely chopped

1/2 cup white wine

2 cup chicken stock

400 gram canned crushed tomatoes

2 rosemary sprigs, plus extra to serve

400 gram canned brown lentils, rinsed, drained

mashed potato, to serve

Method

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

2.Toss lamb in flour, shaking off excess. In a large saucepan, heat oil on high. Brown shanks 4-5 minutes, turning on all sides. Transfer to a plate.

3.In same pan, saute onion, carrot, celery and chilli on medium heat, 4-5 minutes, until onion is tender. Add wine to pan to de-glaze, simmering 1- 2 minutes, until almost completely evaporated.

4.Return lamb to pan with stock, tomatoes and rosemary. Bring to boil. Reduce heat to low. Simmer, covered, 1 ½ hours, until lamb is tender.

5.Stir in lentils. Simmer uncovered a further 30 minutes, until lentils are tender. Serve with mashed potatoes and sprinkled with extra rosemary.