140 Minutes
Provencal braised Lamb shanks with green lentils

Provencal braised Lamb shanks with green lentils

Lamb slow cooked in red wine, tomatoes, olives and thyme, served on a bed of green lentils

How it's doneDirections

Step 1

Set the oven to 180C 350F or gas mark 4.

Add the stock cube to boiling water.

Heat the olive oil in the frying pan.

Step 2

Wash the cherry tomatoes and then slice in half.

Step 3

Sear the lamb shanks till well browned, add to the casserole dish.

Step 4

Peel and chop the onion(s) finely.

Peel and crush the garlic using the garlic crusher or chop finely.

Step 5

2 Minutes

Add a spot of oil to the frying pan.

Add the onion and garlic to the pan, cook for a minute or two

Step 6

4 Minutes

Add the tomatoes to the frying pan, cook for 3 to 4 mins.

Step 7

2 Minutes

Add the wine to the frying pan, cook for 2 minutes.

Step 8

2 Minutes

Add the stock to the frying pan, cook for 2 minutes.

Step 9

Wash and remove the thyme leaves from their stalks.

Add the olives and the thyme to the frying pan.

Step 10

120 Minutes

Add to the casserole dish.

Place in the oven and cook for 2 hours or till the meat falls off the bone

Step 11

25 minutes before the lamb is ready, heat the olive oil in the frying pan.

Peel and chop the onion(s) finely, add to the frying pan.

Step 12

4 Minutes

Peel and chop the carrot(s) finely.

Add to the frying pan cook for 3 to 4 mins.

Step 13

Add the stock cube to boiling water, add to the frying pan.

Step 14

4 Minutes

Wash the cherry tomatoes and then slice in half. Add to the frying pan and cook for 3 to 4 mins.

Add the bay leaves.

Step 15

10 Minutes

Drain and rinse the lentils, add to the frying pan and cook for 10 mins.

Taste and season with salt and pepper if necessary.

Step 16

Remove the meat from the oven if necessary, add the casserole juices to a pan and heat to thicken.

Step 17

Add the lentils to the serving plate. Add the lamb and the sauce, serve immediately.

What you needIngredients

Servings 2
Utensils
  • 1 Chopping Board
  • 1 large Knife
  • 1 Garlic Crusher
  • 1 Large Frying Pan
  • 1 Casserole Dish
Lentils
  • 200 grams Green Lenti;ls
  • 2 tbsp Olive Oil
  • 1 Onion
  • 1 Carrot
  • 12 Cherry Tomatoes
  • 1 Bay Leaf
  • 1/4 Chicken Stock Cube
  • 150 ml Boiling Water
Lamb
  • 2 Lamb Shanks
  • 1 Onion
  • 2 Garlic Cloves
  • 150 ml Boiling Water
  • 1/2 Lamb Stock Cube
  • 250 ml Red Wine
  • 1 tbsp Olive Oil
  • 24 Cherry Tomatoes
  • 1 tsp Fresh Thyme
  • 1 handful Black Olives
  • Salt - to taste
  • Black Pepper - to taste

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