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Succulent lamb served on a bed of seasoned Puy lentils
Ingredients: *200g Puy Lentils
4 lamb shanks weighing around 300g each
80ml groundnut oil
750ml red wine
900ml lamb stock
2 large onions, finely sliced
50g butter
3 garlic cloves
1 large carrot, diced
sea salt
black pepper
small bunch flat leaf parsley, chopped
small bunch thyme, picked from the stalk
HOW TO COOK IT
Preheat the oven to 110C/230F/ Gas Mark ½
1. Season the lamb shanks. Put two thirds of the groundnut oil in a large ovenproof pan and sear the shanks in the oil for 6-8 minutes until golden brown.
2. Drain off the fat and cover the shanks with the wine. Bring to the boil and cook uncovered until the wine has reduced by half.
3. Add the lamb stock, cover the pan and cook in the pre heated oven for 2½ to 3 hours, depending on the size of the shanks.
4. Once cooked very carefully remove the shanks from the pan and set them aside. Place the pan with the lamb cooking stock in onto the hob over a high heat and bring to the boil. Reduce the liquid by two thirds.
5. Preheat the oven to 200C/400F/ Gas Mark 6
6. Once the stock has reduced, place the lamb shanks back into the pan and place into the hot oven for 30 minutes. Basting regularly until the shanks are shiny and well glazed.
7. Meanwhile heat the remaining groundnut oil and the butter in a pan. Add the sliced onion and sweat gently for about 15 minutes until soft. Meanwhile crush the garlic and add to the onions. Turn up the heat and cook the onions until well caramelised.
8. Add the lentils and the diced carrot to the onions and just enough water to cover them. Bring to the boil, reduce the heat and simmer for 25 minutes or until the lentils are tender. Season well. Once cooked stir in the herbs.
