Lamb Shanks with Braised Lentils
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
4
- For the lamb
- 4 lamb shanks (approx. 350 g each)
- olive oil
- 2 cloves garlic cloves (chopped)
- 2 tsps fresh rosemary (chopped)
- ⅞ cup lamb stock
- For the lentil medley
- 1 ½ cups Lentils
- 2 ½ cups vegetable stock
- 1 carrot (diced)
- 1 onion (diced)
- 1 clove garlic cloves (diced)
- 1 stick Celery (diced)
- 2 Tbsps white wine vinegar
- For the pesto
- 1 clove garlic cloves
- 2 Tbsps Pine nuts (toasted)
- 1 bunch fresh Basil
- ½ cup olive oil
- 3 Tbsps Parmesan (grated)
- lemon juice
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Brush the meat with olive oil and rub with salt, ground black pepper, garlic and rosemary. Place in a roasting tin and roast for 1 hour basting occasionally with the stock.
3.
Place the lentils and the stock in a pot and bring to the boil. Cook for around 40 min then drain.
4.
To make the pesto, puree the garlic, pine nuts and the basil. Gradually add enough oil to create a thick pesto. Stir in the cheese and season with salt, ground black pepper and a dash of lemon juice.
5.
Fry the diced vegetables in hot oil, add the lentils and season with vinegar, salt and ground black pepper. Remove from the heat and keep warm.
6.
Fry the aubergine in hot oil until golden. Pat dry with kitchen paper. Place the chicory halves in a griddle pan with oil and fry for a few minutes.
7.
Arrange the lentil medley and the meat on plates and arrange the chicory, radicchio and the aubergine slices next to it. Serve garnished with the pesto.
