Lamb Shanks with Pesto, Lentils and Mixed Vegetables

For the lamb shanks, preheat the oven to 200°C (approximately 400°F).

Rinse the lamb shanks and wipe dry. Brush with olive oil and rub with salt, pepper, garlic and rosemary. Put in a roasting pan and cook in a preheated oven for about 1 hour, occasionally pouring in a little lamb stock.

For the lentils, bring lentils to a boil with the vegetable broth in a saucepan and cook until soft for about 40 minutes.

Peel carrot, onion and garlic and dice into very small cubes. Rinse celery, trim and dice into small cubes.

For the vegetables, rinse the eggplant, trim, cut lengthwise into thin slices and sprinkle with salt. Let stand 20 minutes. Rinse endive, clean and cut in half lengthwise. Rinse and pat dry the radicchio.

For the pesto, peel the garlic and finely puree with pine nuts and basil in a blender. Gradually add oil drop by drop until mixture forms a thick pesto. Add Parmesan and season with salt, pepper and a dash of lemon juice.

Sauté the diced vegetables in a hot pan with oil, add the well-drained lentils and season with vinegar, salt and pepper. Remove from heat and keep warm. Pat eggplant slices dry and fry until golden brown in hot oil. Drain on paper towels. Add endive to an oiled grill pan with the cut side down and fry briefly.