Lamb shanks with lentils

Lamb shanks with lentils


Serves 4


  • 1 tbsp olive oil
  • 4 lamb shanks
  • 1 brown onion, diced
  • 2 cloves garlic, crushed
  • 2 carrots, diced
  • 400g tin brown lentils
  • 1 bay leaf
  • 700g bottle tomato passata
  • 3 cups (750ml) beef stock


Heat oil in a large casserole or heavy-based saucepan. Season lamb shanks well then brown on all sides. Remove and set aside.

Lower heat and add onions, garlic and carrots, and cook, stirring occasionally, for 4 minutes.

Drain and rinse lentils then add them to the saucepan with the bay leaf. Return lamb shanks then pour over passata and stock.

Bring to the boil, then reduce heat, cover with a lid and simmer for 2 hours, topping up with stock or water as required.

Serve with mashed potatoes and steamed green vegetables.

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Serving Suggestions


  • To make this dish more child friendly, remove the meat from the bone, chop it into bite-size pieces and return to the lentil sauce.
  • You could use two 400g tins of chopped tomatoes in place of the passata.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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