Braised Lamb Shanks

4 Lamb Shanks
2 Onions chopped
2 Carrots chopped
1 Stalk of Celery roughly chopped
1 Leek chopped
4 Cloves of Garlic Crushed
2 Bay Leafs
1 Sprig of Thyme
250 ml (9 fl oz) Red Wine
1 Can of Chopped Tomatoes
1 cup of Lamb Stock/Chicken Stock
150g of Puy Lentils
3 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.