Lamb Shanks And Lentils Slow Cooker Recipe

Recipe Ingreds

Lentils

1 leaves bay leaf
1 carrots
120 grams cherry tomatoes
1 tin tinned green lentils
2 tbsp olive oil
1 onions
0.25 stock cube chicken
150 ml water (boiling)
salt (to taste)
black pepper (to taste)

Lamb

12 black olives
black pepper (to taste)
240 grams cherry tomatoes
3 sprig fresh thyme
2 cloves garlic
2 lamb shank
1 tbsp olive oil
1 onions
salt (to taste)
0.25 stock cube lamb
150 ml water (boiling)
250 ml red wine

Recipe with pictures Steps

Step 1

set the oven to 180C 350F or gas mark 4

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

add the contents of the frying pan to a casserole dish
place in the oven
cook for 2 hours till the meat falls off the bone

Step 9

Step 10

peel and chop the carrot(s) finely
add to the frying pan
cook for 3 to 4 mins

Step 11

Step 12

drain and rinse the lentils
add to the frying pan
cook for 10 mins
taste and season with salt and pepper if necessary

Step 13

remove the meat from the oven
Remove the lamb shanks from the casserole dish set a side to rest. Place the remaining contents of the casserole dish in a pan and heat to form a sauce.

Step 14

add the lentils to the serving plate

Step 15

place the lamb on the serving plate, add the sauce from the pan

Step 16

if cooking extra for the freezer store the extra stew in a freezable container allow to cool and then place in freezer

Recipe Utensils

1 casserole dish
2 chopping board
1 frying pan
1 Garlic crusher
2 jug
1 large frying pan
2 large knife
1 sieve

How to make lamb shank stew with lentils

Sear the lamb shanks till golden brown, remove from the frying pan and place in a casserole dish. Add the onions and garlic to the pan and cook till soft. Half the cherry tomatoes, and add to the frying pan cook for 5 minutes then add the red wine and stock. Add the thyme leaves and the olives to the frying pan and season with salt and pepper. Add the contents of the frying pan to the casserole dish and cook in the oven for 2 hours. The stew is served on a bed of lentils cooked with onions, carrot and cherry tomatoes. The lentils and vegetables are lightly flavoured with bay leaves.

What makes our braised lamb shanks with lentils the best

The lamb is slow cooked till the meat falls of the bone, the sharpness of the red wine cuts through the richness of the meat and the sweetness of the cherry tomatoes and the saltiness of the olives makes the most delicious gravy. The thyme and garlic finishes of the flavour combination perfectly. What makes this dish the best is without a doubt serving it with bay flavoured lentils.

Make Lamb shanks and lentils for dinner tonight

This tender melt in your mouth stew is a delicious autumn or winter dish packed full of flavour, especially on those cold nights. We serve this lamb ragu with lentils to make the perfect evening meal, but if you are not a fan, a crispy jacket potato, bubble and squeak potato cakes or a simple mash potato or root vegetable mash make the perfect match for this delicious dish.

Why Lamb Shanks

Shanks are a low cost alternative to more expensive cut of lamb and are perfect for slow cooking. Slow cooking turns this cut of meat into a tender, fall off the bone meat, it also adds a delicious depth of flavour to the gravy. To ensure you maximise the flavour of the lamb make sure your brown them well, you cannot over cook lamb shanks as long as you cook them with sufficient liquid. As with all meat on the bone stews the marrow from the bone adds a delicious flavour to the gravy. This dish is an ideal sunday afternoon cook and is perfect for freezing for those busy weeknights, we always cook double and then freeze the remainder which allows you to benefit from a delicious homemade slow cooked meal in minutes.

French Lamb Shank Stew and lentils for your dinner party main course

This recipe makes an excellent main course for a French themed dinner party especially with the bay flavoured lentils, we would serve it with a creamy mushroom soup for starters and a delicious French lemon tart for dessert check out our French dinner party menu

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Lamb, Aubergine, Tomatoes and Garlic Traybake

Lamb and Ale Stew with Bubble and Squeak Patties

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