Lamb Shank w/ Lentils and Country Vegetables. 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.

Season lamb shanks well then brown on all sides. Lower heat and add onions, garlic Drain and rinse lentils then add them to the saucepan with the bay leaf. Serve with mashed potatoes and steamed green vegetables. You can have Lamb Shank w/ Lentils and Country Vegetables using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Lamb Shank w/ Lentils and Country Vegetables

1. You need 1 of lamb shank.
2. It's 2 Fl oz of vegetable oil.
3. It's 2 oz of onion.
4. It's 2 oz of carrot.
5. Prepare 2 oz of celery.
6. Prepare 1 of bay leaf.
7. Prepare 24 fl oz of chicken stock.
8. You need 2 fl oz of soy sauce.
9. Prepare 1 oz of molasses.
10. It's 4 oz of green lentils.
11. It's of s&p TT.

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. Transfer the shanks and carrots to a plate and discard the thyme sprigs.

Lamb Shank w/ Lentils and Country Vegetables step by step

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..

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. Lamb shank meat is extremely tough and full of connective tissue.