Ingredients
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 beef stock
(750ml)
Equipment
- 1 large casserole or heavy-based saucepan
- 1 lid
Instructions
- 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.
Notes
Tip
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.
Variation
You could use two 400g tins of chopped tomatoes in place of the passata.
