French lamb shank stew with green lentils

Lamb Shanks Stew with Green Lentils Recipe

100 Minutes
Serves: 2

A delicious slow cooked French lamb shank stew, with a red wine, tomatoes and olive sauce flavoured with garlic and thyme. The lamb is served on a bed of bay flavoured green lentils, carrots, and cherry tomatoes.


Recipe Ingreds

Lentils

  • 1 leaves bay leaf
  • 1 carrots
  • 120 grams cherry tomatoes
  • 1 tin tinned green lentils
  • 2 tbsp olive oil
  • 1 onions
  • 0.25 stock cube chicken
  • 150 ml water (boiling)
  • salt (to taste)
  • black pepper (to taste)

Lamb

  • 12 black olives
  • black pepper (to taste)
  • 240 grams cherry tomatoes
  • 3 sprig fresh thyme
  • 2 cloves garlic
  • 2 lamb shank
  • 1 tbsp olive oil
  • 1 onions
  • salt (to taste)
  • 0.25 stock cube lamb
  • 150 ml water (boiling)
  • 250 ml red wine

Recipe with pictures Steps

Step 1

  • set the oven to 180C 350F or gas mark 4

Step 2

  • add the stock cube to boiling water
  • wash the cherry tomatoes and then slice in half

Step 3

  • heat half the oil in the frying pan
  • 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

  • heat the remaining oil in the frying pan
  • add the onion and garlic to the frying pan
  • add the tomatoes to the frying pan
  • cook for a minute or two
  • cook for 3 to 4 mins

Step 6

  • add the stock to the frying pan
  • cook for 2 minutes
  • add the wine to the frying pan
  • cook for 2 minutes

Step 7

  • wash and remove the thyme leaves from their stalks
  • add the olives and thyme to the frying pan
  • season with salt and pepper

Step 8

  • add the contents of the frying pan to a casserole dish
  • place in the oven
  • cook for 2 hours till the meat falls off the bone

Step 9

  • 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 10

  • peel and chop the carrot(s) finely
  • add to the frying pan
  • cook for 3 to 4 mins

Step 11

  • add the stock cube to boiling water
  • add to the frying pan
  • wash the cherry tomatoes and then slice in half
  • add to the frying pan
  • cook for 3 to 4 mins
  • add the bay leaves

Step 12

  • drain and rinse the lentils
  • add to the frying pan
  • cook for 10 mins
  • taste and season with salt and pepper if necessary

Step 13

  • remove the meat from the oven
  • Remove the lamb shanks from the casserole dish set a side to rest. Place the remaining contents of the casserole dish in a pan and heat to form a sauce.

Step 14

  • add the lentils to the serving plate

Step 15

  • place the lamb on the serving plate, add the sauce from the pan

Step 16

  • if cooking extra for the freezer store the extra stew in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 casserole dish
  • 2 chopping board
  • 1 frying pan
  • 1 Garlic crusher
  • 2 jug
  • 1 large frying pan
  • 2 large knife
  • 1 sieve

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How to make lamb ragu with lentils

This tender melt in your mouth lamb stew is a delicious winter dish packed full of flavour. The lamb is slow cooked in red wine with onions, tomatoes, and olives flavoured with garlic and thyme. The stew is served on a bed of lentils cooked with onions, carrot and cherry tomatoes. The lentils and vegetables are lightly flavoured with bay leaves. 

What makes our braised lamb shanks with lentils the best

The mouth watering combination of tomatoes, olives, garlic and thyme gives this lamb dish the most delicious gravy and what makes this dish the best is without a doubt serving it with bay flavoured lentils

Make Lamb shanks and lentils for dinner tonight

This dish is ideal for late autumn and winter, especially on those cold nights, we serve this ragu with lentils to make the perfect evening meal, but if you are not a fan, a crispy jacket potato is also the perfect match for this dish. 

Lamb ragu and lentils for your dinner party main course 

This dish makes an excellent main course for a French themed dinner party especially with the bay flavoured lentils, we would serve it with a creamy mushroom soup for starters and a delicious French lemon tart for dessert check out our French dinner party menu 

Recipes for oven cooked lamb

Lamb, Sweet Potato & Apple Traybake with Couscous

Lamb and Potato Curry served with Brown Rice

Lamb, Aubergine, Tomatoes and Garlic Traybake

Lamb and Ale Stew with Bubble and Squeak Patties

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