Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lamb shank w/ lentils and country vegetables. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cook onion, garlic, carrot, celery and pancetta, stirring, until vegetables soften. Return lamb to cooker with the water and wine; secure lid. Return lamb shanks and any accumulated juices to the pot.
Lamb Shank w/ Lentils and Country Vegetables is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Lamb Shank w/ Lentils and Country Vegetables is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Lamb Shank w/ Lentils and Country Vegetables:
- Prepare 1 lamb shank
- Make ready 2 Fl oz vegetable oil
- Prepare 2 oz onion
- Prepare 2 oz carrot
- Prepare 2 oz celery
- Get 1 bay leaf
- Get 24 fl oz chicken stock
- Take 2 fl oz soy sauce
- Take 1 oz molasses
- Make ready 4 oz green lentils
- Get s&p TT
Find lots more easy lamb shank recipes at Tesco Real Food. Transfer the shanks and carrots to a plate and discard the thyme sprigs. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess.
Steps to make Lamb Shank w/ Lentils and Country Vegetables:
- Heat oil in sauce pot. Season and sear lamb shank.
- Large dice carrot, onion, and celery
- Add vegetables and bay leaf to pot. Add stock, soy sauce, and molasses to pot and dissolve the fond with the liquid.
- Cover and simmer for 1 1/2 hrs
- Add lentils and cook for another hour or until lentils are al dente. Thicken with slurry or Brown roux
- Season to taste with salt and pepper. Then serve shank with lentils and vegetables in large bowl.
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. 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.
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