Lamb Shank w/ Lentils and Country Vegetables
Lamb Shank w/ Lentils and Country Vegetables

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, lamb shank w/ lentils and country vegetables. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Lamb Shank w/ Lentils and Country Vegetables is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Lamb Shank w/ Lentils and Country Vegetables is something that I have loved my whole life. They are nice and they look wonderful.

Return lamb shanks and any accumulated juices to the pot. Add beef broth and the Guinness; cover and bring to a boil. Cook onion, garlic, carrot, celery and pancetta, stirring, until vegetables soften.

To get started with this particular recipe, we have to prepare a few ingredients. You can have lamb shank w/ lentils and country vegetables using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Lamb Shank w/ Lentils and Country Vegetables:
  1. Get 1 lamb shank
  2. Make ready 2 Fl oz vegetable oil
  3. Take 2 oz onion
  4. Take 2 oz carrot
  5. Make ready 2 oz celery
  6. Prepare 1 bay leaf
  7. Get 24 fl oz chicken stock
  8. Prepare 2 fl oz soy sauce
  9. Take 1 oz molasses
  10. Make ready 4 oz green lentils
  11. Make ready s&p TT

Serve with mashed potatoes and steamed green vegetables. This meaty cut from the lower end of the leg is full of flavour and will become meltingly tender, and fall from the bone after long, slow cooking. Many cooks will recognise it as the smaller joint attached to a whole leg of lamb bought for roasting (as such some butchers will sell few. Find lots more easy lamb shank recipes at Tesco Real Food.

Instructions to make Lamb Shank w/ Lentils and Country Vegetables:
  1. Heat oil in sauce pot. Season and sear lamb shank.
  2. Large dice carrot, onion, and celery
  3. Add vegetables and bay leaf to pot. Add stock, soy sauce, and molasses to pot and dissolve the fond with the liquid.
  4. Cover and simmer for 1 1/2 hrs
  5. Add lentils and cook for another hour or until lentils are al dente. Thicken with slurry or Brown roux
  6. Season to taste with salt and pepper. Then serve shank with lentils and vegetables in large bowl.

Transfer the shanks and carrots to a plate and discard the thyme sprigs. Fry the diced vegetables in hot oil, add the lentils and season with vinegar, salt and ground black pepper. Remove from the heat and keep warm. Arrange the lentil medley and the meat on plates and arrange the chicory, radicchio and the aubergine slices next to it. The lamb shank is one of the most traditional cuts of meat on the market and has a variety of preparation methods.

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