Name: Italian lamb shanks with lentils
Cook time: 495 min
Total time: 495 min
Yield: 6
Ingredients: 6 lamb shanks, trimmed; 1 cup dried green lentils, rinsed; 2 carrots, cut into 3cm pieces; 2 celery sticks cut into 3cm pieces; 1 brown onion, finely chopped; 2 cloves garlic, smashed; ¼ cup tomato paste; ⅓ cup semi-dried tomatoes; 1 sprig rosemary; 1 tsp dried oregano; 700 ml chicken stock; 200 ml white wine; 2 Tbsp balsamic vinegar; 3 sprigs oregano; 3 sprigs parsley; sea salt flakes and freshly ground black pepper, to season; steamed green beans, to serve; bread to serve

Italian lamb shanks with lentils

This succulent, fall-apart lamb is made wondrously filling with the addition of lentils plus healthy vegies. It's slow-cooked to perfection.

Serves 6

Cook

8H 15M

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This succulent, fall-apart lamb is made wondrously filling with the addition of lentils plus healthy vegies. It’s slow-cooked to perfection.

Ingredients

6 lamb shanks, trimmed

1 cup dried green lentils, rinsed

2 carrots, cut into 3cm pieces

2 celery sticks cut into 3cm pieces

1 brown onion, finely chopped

2 cloves garlic, smashed

¼ cup tomato paste

⅓ cup semi-dried tomatoes

1 sprig rosemary

1 tsp dried oregano

700 ml chicken stock

200 ml white wine

2 Tbsp balsamic vinegar

3 sprigs oregano

3 sprigs parsley

sea salt flakes and freshly ground black pepper, to season

steamed green beans, to serve

bread to serve

Method

1.Put all ingredients except for all extra parsley, seasoning, beans and bread, in the bowl of a 5L slow cooker.

2.Place bowl in appliance, cover with lid and cook on low setting for 8 hours.

3.Remove bowl from appliance, remove lid. Season and stir in extra 1 Tbsp chopped parsley then serve topped with beans and extra parsley sprigs, with bread on the side.

Hannah Oakshott

Ingredients

Method

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