Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, lamb shank w/ lentils and country vegetables. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Lamb Shank w/ Lentils and Country Vegetables is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Lamb Shank w/ Lentils and Country Vegetables is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook lamb shank w/ lentils and country vegetables using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lamb Shank w/ Lentils and Country Vegetables:
- Get 1 lamb shank
- Prepare 2 Fl oz vegetable oil
- Make ready 2 oz onion
- Take 2 oz carrot
- Get 2 oz celery
- Make ready 1 bay leaf
- Prepare 24 fl oz chicken stock
- Get 2 fl oz soy sauce
- Prepare 1 oz molasses
- Make ready 4 oz green lentils
- Take s&p TT
Heat oil in a large saucepan. Stir through lentils, tomatoes, water, wine and vinegar. Season lamb shanks well with salt and pepper. Heat a generous amount of cooking oil—enough to cover the bottom of the pot with more than just a film—in a large Dutch oven, pot or braising pan.
Instructions to make Lamb Shank w/ Lentils and Country Vegetables:
- Heat oil in sauce pot. Season and sear lamb shank.
- Large dice carrot, onion, and celery
- Add vegetables and bay leaf to pot. Add stock, soy sauce, and molasses to pot and dissolve the fond with the liquid.
- Cover and simmer for 1 1/2 hrs
- Add lentils and cook for another hour or until lentils are al dente. Thicken with slurry or Brown roux
- Season to taste with salt and pepper. Then serve shank with lentils and vegetables in large bowl.
Sear the lamb shanks over medium-high heat until browned on all sides, working in batches if necessary. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil. Cover and bring to the boil. Use tongs to transfer the lamb to a plate and remove the meat from the bone. Lamb is a super-versatile red meat—you can go with classic Middle Eastern flavors or spice things up with some Latin American heat.
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