Lamb Shank w/ Lentils and Country Vegetables
Lamb Shank w/ Lentils and Country Vegetables

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lamb shank w/ lentils and country vegetables. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Lamb Shank w/ Lentils and Country Vegetables is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Lamb Shank w/ Lentils and Country Vegetables is something that I’ve loved my whole life. They’re nice and they look fantastic.

Cook onion, garlic, carrot, celery and pancetta, stirring, until vegetables soften. Return lamb to cooker with the water and wine; secure lid. Return lamb shanks and any accumulated juices to the pot.

To begin with this particular recipe, we must first prepare a few ingredients. You can have lamb shank w/ lentils and country vegetables using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Lamb Shank w/ Lentils and Country Vegetables:
  1. Get 1 lamb shank
  2. Prepare 2 Fl oz vegetable oil
  3. Get 2 oz onion
  4. Take 2 oz carrot
  5. Make ready 2 oz celery
  6. Get 1 bay leaf
  7. Get 24 fl oz chicken stock
  8. Take 2 fl oz soy sauce
  9. Prepare 1 oz molasses
  10. Get 4 oz green lentils
  11. Take s&p TT

Find lots more easy lamb shank recipes at Tesco Real Food. Transfer the shanks and carrots to a plate and discard the thyme sprigs. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess.

Instructions to make Lamb Shank w/ Lentils and Country Vegetables:
  1. Heat oil in sauce pot. Season and sear lamb shank.
  2. Large dice carrot, onion, and celery
  3. Add vegetables and bay leaf to pot. Add stock, soy sauce, and molasses to pot and dissolve the fond with the liquid.
  4. Cover and simmer for 1 1/2 hrs
  5. Add lentils and cook for another hour or until lentils are al dente. Thicken with slurry or Brown roux
  6. Season to taste with salt and pepper. Then serve shank with lentils and vegetables in large bowl.

Fry the diced vegetables in hot oil, add the lentils and season with vinegar, salt and ground black pepper. Remove from the heat and keep warm. Arrange the lentil medley and the meat on plates and arrange the chicory, radicchio and the aubergine slices next to it. This meaty cut from the lower end of the leg is full of flavour and will become meltingly tender, and fall from the bone after long, slow cooking. Many cooks will recognise it as the smaller joint attached to a whole leg of lamb bought for roasting (as such some butchers will sell few.

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