Lamb Shank and Lentil Casserole
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps Oil
- 4 lamb shanks
- 8 shallots (peeled)
- 2 cloves garlic cloves (chopped)
- 1 tsp Cumin (lightly crushed)
- 1 tsp cinnamon
- 1 cup le puy Lentils (washed)
- ½ cup white wine
- 2 cups lamb stock
- 2 preserved lemons (deseeded and finely sliced)
- 1 handful Spinach (washed)
Preparation
Kitchen utensils
1 Tablespoon, 1 Small bowl, 1 Teaspoon, 1 Small plate, 1 Small knife
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 375ºF, gas 6.
2.
Heat the oil in a large ovenproof and flameproof pot and brown the lamb shanks on all sides. Remove the lamb from the pot and set aside.
3.
Add the shallots to the pot, cook gently until beginning to take colour then add the garlic, cumin and cinnamon.
4.
Cook gently for 2 minutes then stir in the lentils. Return the lamb to the pot, pour over the wine and stock and season with salt and pepper.
5.
Cover with a lid and place in the oven for 1 1/2 hours. Add the preserved lemons and the spinach then return the pot to the oven and continue cooking for 15 minutes or until the lamb is very tender.
