Lamb Shanks with Green Lentils and Vegetables
This one-dish recipe has options many for meals to come especially left-overs. Make and serve now and reserve some to store and reheat. Look for dried French green lentils (Puy lentils), with packages of other lentil varieties in the dried bean section of supermarkets.
Prep Time: 45 mins
Total Time: 3 hrs. 20 mins
Servings: Makes 8 servings.
2 large onions, sliced 1/4-inch thick
2 cups sliced celery
4 carrots sliced
4 cloves garlic, minced
2 tablespoons olive oil
8 lamb shanks (3/4 to 1 pound each)
3 cups chicken broth
1 cup dry red wine
1 cup beef broth
2 sprigs fresh rosemary
4 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper to taste
1-1/3 cups dry French green lentils or other petite green lentils, rinsed and drained
1 28-ounce can diced tomatoes, undrained. ( I prefer to use canned stewed tomatoes, crushed here. Just an additional layer of flavor)
1 14-1/2-ounce can diced tomatoes, undrained
Cook onion, celery, and garlic in hot olive oil in an 8- or 10-quart Dutch oven or kettle until tender. Remove from Dutch oven; set aside.
Trim excess fat from lamb shanks. Add half of the shanks to the Dutch oven, and brown on all sides incorporating a deep brown sear; remove. Repeat with remaining shanks. Carefully drain fat from Dutch oven. Return all shanks and cooked vegetables to the Dutch oven. Stir the flour into the combined wine and beef broth. Carefully add carrots, chicken broth, wine and beef broth, the two sprigs fresh rosemary, salt, and pepper. Bring to boiling; reduce heat. Stir lentils into Dutch oven and Simmer covered, for 20 minutes. Simmer uncovered, 15 to 20 minutes more or until lentils are tender. Cover and simmer for about 2 hours or braise in a slow oven (325F for about an hour) or until lamb is just tender.
To serve, place a lamb shank on a bed of white or yellow rice, or mashed garlic potatoes. (My preference) Ladle vegetable sauce mixture over each. If desired, garnish with fresh rosemary sprigs. This feeds 8 very hungry people.
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