Category :
Serves : 4
Preparation time : 15 minutes
Cooking time : 180 minutes
When buying shanks, ask your butcher to cut the tendon. This helps the meat to fall off the bone while cooking, making it more flavoursome and tender.
Ingredients
Lamb shank, extra lean, raw, 800 g, 4 shanks
Plain flour, white, 2 tablespoon(s),
Olive oil spray, 1 spray(s)
Onion, any type, 2 medium, finely diced
Celery, 3 stick(s), finely diced
Carrot, 2 small carrot(s), scraped and finely diced
Dried thyme, 5 g, 4 sprigs
Tomato paste, no added salt, 3 tablespoon(s),
Red wine, 0.5 cup(s)
Chicken stock, liquid, 3 cup(s)
Lentils, dried, 0.5 cup(s), rinsed
Garlic, 8 g, 1 head cut in half widthwise
Shallots, peeled, 8 shallot(s), peeled
Black pepper, ground, 1 pinch(s), freshly ground
Cooking instructions
Preheat oven to 180°C (350°F).
Coat the shanks with flour. Heat a large frying pan over a high heat and spray lightly with oil. Brown shanks on all sides then remove. Add more oil if necessary, lower heat and cook the onions, celery, carrots and thyme gently for a few minutes until soft. Add tomato paste and cook for 2 minutes. Add the red wine and reduce for a further 2 minutes, then add the chicken stock and the shanks. Increase heat and bring to the boil.
Transfer the contents of the pan to a deep baking dish. Add lentils, garlic and shallots, cover with a lid or foil and cook for 2 hours in the oven. Turn the shanks every 30 minutes to ensure even cooking.
Remove the foil and cook for a further 30 minutes until meat is falling off the bone. Remove the shanks and keep in a warm place. Skim any fat from the surface of the liquid, remove the thyme and pour into a saucepan. Bring to the boil then turn down theheat and cook for 7–10 minutes. The sauce should reduce to a thick, stew-like consistency. Return the lamb shanks to the pan, stir gently to combine, season with pepper to taste and serve.
| Nutrition Details |
| Energy | 457.6 cal
1915.5 kJ |
| Total Fat | 15.7g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | - |
| Total Carbohydrates | 22.6g |
| - Dietary Fibre | - |
| - Sugars | 8.9g |
| Protein | 48.6g |