Recipes Lamb Shank w/ Lentils and Country Vegetables easy

Lamb Shank w/ Lentils and Country Vegetables - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Lamb Shank w/ Lentils and Country Vegetables! A quick and easy dinner that is ready in under 30 minutes! 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. Cook onion, garlic, carrot, celery and pancetta, stirring, until vegetables soften. Return lamb to cooker with the water and wine; secure lid. Fall-apart tender lamb shanks braised in a luxurious sauce w/ red wine and rosemary! Add carrots & potatoes for one-pot dinner.

Lamb Shank w/ Lentils and Country Vegetables Return lamb shanks and any accumulated juices to the pot. Add beef broth and the Guinness; cover and bring to a boil. Fry the diced vegetables in hot oil, add the lentils and season with vinegar, salt and ground black pepper.

You can cook Lamb Shank w/ Lentils and Country Vegetables with 11 Ingredients and 6 steps. See the following guide!

Ingredients for Lamb Shank w/ Lentils and Country Vegetables:
  1. 1 lamb shank.
  2. 2 Fl oz vegetable oil.
  3. 2 oz onion.
  4. 2 oz carrot.
  5. 2 oz celery.
  6. 1 bay leaf.
  7. 24 fl oz chicken stock.
  8. 2 fl oz soy sauce.
  9. 1 oz molasses.
  10. 4 oz green lentils.
  11. s&p TT.

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. Find lots more easy lamb shank recipes at Tesco Real Food. Transfer the shanks and carrots to a plate and discard the thyme sprigs.

Step by step how to cook 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..

Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Season lamb shanks well then brown on all sides. Lower heat and add onions, garlic Drain and rinse lentils then add them to the saucepan with the bay leaf. Return lamb shanks then pour over passata and stock.