Recipe: Appetizing Lamb Shank w/ Lentils and Country Vegetables

Lamb Shank w/ Lentils and Country Vegetables. This meaty cut from the lower end of the leg is full of flavour and will become meltingly tender, and fall from the bone after long, slow cooking. Many cooks will recognise it as the smaller joint attached to a whole leg of lamb bought for roasting (as such some butchers will sell few. Return lamb shanks and any accumulated juices to the pot.

Return lamb to cooker with the water and wine; secure lid. Fry the diced vegetables in hot oil, add the lentils and season with vinegar, salt and ground black pepper. Remove from the heat and keep warm. You can cook Lamb Shank w/ Lentils and Country Vegetables using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Lamb Shank w/ Lentils and Country Vegetables

1. Prepare 1 of lamb shank.
2. Prepare 2 Fl oz of vegetable oil.
3. You need 2 oz of onion.
4. It's 2 oz of carrot.
5. You need 2 oz of celery.
6. It's 1 of bay leaf.
7. Prepare 24 fl oz of chicken stock.
8. You need 2 fl oz of soy sauce.
9. You need 1 oz of molasses.
10. You need 4 oz of green lentils.
11. You need of s&p TT.

Arrange the lentil medley and the meat on plates and arrange the chicory, radicchio and the aubergine slices next to it. Fall-apart tender lamb shanks braised in a luxurious sauce w/ red wine and rosemary! Add carrots & potatoes for one-pot dinner. Mediterranean-spiced braised lamb shanks, cooked in a red wine and tomato sauce with vegetables, aromatics, and fresh herbs!

Lamb Shank w/ Lentils and Country Vegetables step by step

1. Heat oil in sauce pot. Season and sear lamb shank..
2. Large dice carrot, onion, and celery.
3. Add vegetables and bay leaf to pot. Add stock, soy sauce, and molasses to pot and dissolve the fond with the liquid..
4. Cover and simmer for 1 1/2 hrs.
5. Add lentils and cook for another hour or until lentils are al dente. Thicken with slurry or Brown roux.
6. Season to taste with salt and pepper. Then serve shank with lentils and vegetables in large bowl..

Poke small pockets into the lamb shanks with a paring knife. Mix the seasoned flour and paprika in a plastic bag, add the lamb shanks and toss to coat. Heat the oil in a flameproof casserole or frying pan and brown the lamb. Season lamb shanks well then brown on all sides. Lower heat and add onions, garlic Drain and rinse lentils then add them to the saucepan with the bay leaf.