Lamb Shank Stew
4 Lamb Shanks
1 Red Onion
1 Brown Onion
5 Celery Sticks
2 Small Parsnips
2 Large Carrots
1 Cup Dry Red (SOAKED) Lentils. Soaking overnight is the best way to go. When your about to use them give them a final wash and drain.
1 Sweet Potato
6 Cloves of Garlic
1 Cup Red Wine
750ml-1 litre Vege or Beef Stock
Preheat oven to 180.
Lightly dust your shanks with seasoned flour (plain flour with salt and pepper added or if you want to get a little more flavour add some sweet paprika and cumin to your flour!).
In a stove-to-oven casserole pot brown the shanks and remove.
Sauté/sweat down onions and celery for about 15 minutes. This is a fancy way of saying get them nice and soft and translucent.
Add other veg, wine and soaked drained lentils. Now add the finely chopped or crushed garlic.Then add shanks back in making sure some of the veg mix is on top of the shanks.
Add salt and pepper to taste and cover in stock.
Bring it to simmer and then put the lid on or cover with foil.
Bake in the oven for 2.5 hours.
Check to see if lamb shanks are nice and tender and if so then they’re ready to go! Let it rest for 15min before serving.
Served with buttery, creamy mash potato, polenta, cous cous, pearl barley or rice. You could even serve with crusty bread and some steamed greens!