Wednesday, May 25, 2011

lamb shanks with french lentils recipe

Here's my slow roasted lamb shanks with lentils recipe. So. Damned. Good.
Serves 6
6 lamb shanks
Plain flour
Salt and pepper
Olive oil
1 litre beef stock
1 cup french lentils du puy
one whole anchovy
2 cloves garlic, crushed
3 bay leaves

Coat frenched lamb shanks in a liberal dose of seasoned flour {plenty of salt and pepper}. Then, in a heavy bottom pan, brown them in a little olive oil. Really brown them. Take them out. Next, add one litre of beef stock, 1 cup of red wine, one whole anchovy {trust: it'll melt}, two cloves of crushed garlic and three bay leaves to the pot, stirring well to remove any yummy bits stuck to the bottom of the pan.

Add one cup of french lentils du puy. Add loads of freshly ground pepper. Stir and then bring to the boil. Add the lamb shanks. Cover tightly {I cooked this in my le crueset french oven} and pop in a low oven {140 celcius} for at least 3 hours. Serve with creamy french mash and green beans. So good. My husband said it's as good as duck confit and in my house there is no higher praise.

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