Slow-Cooked Lamb Shanks With Lentil Ragout

Slow-Cooked Lamb Shanks With Lentil Ragout

niedziela, 16 lutego 2014

Slow-Cooked Lamb Shanks With Lentil Ragout

Time: 2 hrs 20 mins

Ingredients

• 8 lamb shanks
• 2 tablespoons seasoned flour
• 2 tablespoons olive oil
• 1 onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 celery rib, chopped
• 1 red chili pepper, finely chopped
• 400 g brown lentils, rinsed and drained
• 400 g chopped tomatoes
• 1 cup water
• 1/2 cup red wine
• 1/2 cup chopped fresh parsley

Directions

• 1 Preheat oven to moderately slow (160c).
• 2 Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate.
• 3 Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil.
• 4 Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours.
• 5 Uncover and cook a further hour or until meat is almost falling off the bone.
• 6 Stir parsley through and serve over mashed potatoes with green vegetables if desired.