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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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


Lamb shanks with lentil ragout
  • 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.


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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