This is a hearty, healthy, and VERY easy to put together meal. The lamb is slow cooked in a simple broth until it’s mild, tender and falling apart. The lentils are cooked with it, so your side is already done!
This recipe is inspired by and lightly altered from Wholesome Kitchen by Ross Dobson- which unfortunately is no longer in print. It’s a nice cookbook with lots of recipes for beans and legumes, so if you ever happen to find a copy, pick it up!
Time: 10 min prep, 3 hours in oven, or 6-8 hours in slow cooker (crock pot) directions at the end)
You Will Need:
- 1/2 cup dried brown or green lentils
- 1 large onion diced
- 4 oz pancetta or bacon
- 2 cloves of garlic minced
- 1 28oz can of diced tomatoes
- 1 cup chicken or veggie stock
- 1 cup red wine
- 3 lamb shanks
- flat leaf parsley for garnish
Preheat oven to 325F. In a dutch oven, or other large heavy lidded pot, cook pancetta or bacon, remove from pot and then cook onion in the leftover fat until softened. Add the rest of the ingredients to the pot, the shanks should be just covered by broth. If they aren’t, ensure that at 1 1/2 hour mark you turn them over. Cook covered for 3 hours until meat on shanks pulls easily away from the bone and is very tender. Serve with a generous portion of lentils and sprinkled with fresh chopped parsley.
Crockpot- cook bacon and add to slow cooker. Chop onions (no need to pre cook) and add all ingredients to crockpot. I usually prepare everything the night before in the crock pot, throw it in the fridge overnight and then take it out and turn it on in the morning. Cook on low for 6-8 hours. If desired, reduce stock to 1/2 cup rather than one cup, as cooking in the crockpot there will be extra liquid – I usually just leave it at 1 cup and mop up the extra broth with some delicious bread!