Lamb Shanks with Garlic & Thyme Puy Lentils

Lamb Shanks with Puy Lentils.jpg

Cooking time: 3 hrs
Preparation time: 20 mins
Serves: 4
Vegetarian: No

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:

  1. Preheat the oven to 110C/230F/ Gas Mark ½
  2. 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
  3. 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
  4. 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
  5. 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
  6. Preheat the oven to 200C/400F/ Gas Mark 6
  7. 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
  8. 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
  9. 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
  10. Serve the lamb shanks with the lentils
Your shopping cart is empty.

Close Basket