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.
- 20 mins preparation
- 2 hrs 15 mins cooking
- Serves 4
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Ingredients
Lamb shanks with lentil ragout
- 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
Lamb shanks with lentil ragout
- 1Preheat oven to moderately slow, 160°C.
- 2Toss 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.
- 3In 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.
- 4Return lamb to pan with stock, tomatoes and rosemary. Bring to boil. Reduce heat to low. Simmer, covered, 1 ½ hours, until lamb is tender.
- 5Stir in lentils. Simmer uncovered a further 30 minutes, until lentils are tender. Serve with mashed potatoes and sprinkled with extra rosemary.
Notes
To freeze casseroles, cool completely in the fridge first, then transfer to airtight containers and freeze for up to 3 months.
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