Braised Lamb Shanks
- Number of Servings: 4
Ingredients
4 Lamb Shanks2 Onions chopped2 Carrots chopped1 Stalk of Celery roughly chopped1 Leek chopped4 Cloves of Garlic Crushed2 Bay Leafs1 Sprig of Thyme250 ml (9 fl oz) Red Wine1 Can of Chopped Tomatoes1 cup of Lamb Stock/Chicken Stock150g of Puy Lentils3 tbs of Parsley
Heat the oil in a casserole place your seasoned Lamb Shanks in the pan and sear them. Push the dish aside, tip the chopped vegetables into the dish and turn down the heat cook until gold brown. Add the garlic thyme and bay leaves. Pour in the wine and bring to a boil before adding the tomatoes and the stock. Arrange the lamb shanks ontop of the vegetables and cover, and cook it slowly in the oven checking every 45 minutes to make sure it doesnt overflow. When the lamb has been cooking for 2 hours rinse your lentils and cook in boiling water for 10 minutes until tender. Drain and add to the casserole dish and mix well, cover and put it back in the oven for 20 minutes. Remove the bayleaves and thyme immediately and serve with the parsley ontop.
Number of Servings: 4
Recipe submitted by SparkPeople user DUNNIPR.
Number of Servings: 4
Recipe submitted by SparkPeople user DUNNIPR.
Nutritional Info Amount Per Serving
- Calories: 250.3
- Total Fat: 4.0 g
- Cholesterol: 19.9 mg
- Sodium: 158.1 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 7.6 g
- Protein: 13.9 g
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