Lamb shanks with lentils
- 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.
Find related lamb recipes
- Baby lamb balti pies
- Balsamic lamb casserole recipe
- Easy lamb curry
- Greek-style lamb shanks
- Greek-style roast lamb
- Healthy roast lamb
- Herbed lamb chops
- Honey sesame lamb
- Lamb kofta kebabs
- Lamb and oregano ragu with baked brown rice
- Lamb and sweet potato slow cooker casserole
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- Lamb curry
- 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.