Lamb shanks with lemon and lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 lamb shanks trimmed of all fat1 large onion diced1 eggplant diced800g tim tomatoes, no added salt500ml red wine3-4 rosemary sprigs1 sliced lemon1 cup green lentils250g sliced mushroomsjuice and zest of 1 lemon
Preheat oven to 350F
Place the shanks in large casserole dish with the onion, eggplant, tomatoes and wine. Top with the rosemary and lemon slices, then cover and bake for 90mins
Add the lentils, mushrooms and 375mls water and bake for further 45 mins until the lentils are soft.
Sprinkle with lemon juice and serve topped with lemon zest
Number of Servings: 4
Recipe submitted by SparkPeople user KORAHBLUE.
Place the shanks in large casserole dish with the onion, eggplant, tomatoes and wine. Top with the rosemary and lemon slices, then cover and bake for 90mins
Add the lentils, mushrooms and 375mls water and bake for further 45 mins until the lentils are soft.
Sprinkle with lemon juice and serve topped with lemon zest
Number of Servings: 4
Recipe submitted by SparkPeople user KORAHBLUE.
Nutritional Info Amount Per Serving
- Calories: 468.3
- Total Fat: 9.3 g
- Cholesterol: 128.0 mg
- Sodium: 383.6 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 9.1 g
- Protein: 49.5 g
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