Lamb Shanks with Pesto, Lentils and Mixed Vegetables

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Lamb Shanks with Pesto, Lentils and Mixed Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in

Ingredients

for
4
For the lamb shanks
4 small lamb shanks (each 350 grams)
olive oil
salt
freshly ground peppers
2 peeled, chopped garlic cloves
2 tsps freshly chopped rosemary
200 milliliters lamb stock
For the lentils
300 grams Lentils
600 milliliters vegetable stock
1 carrot
1 onion
1 garlic clove
1 stalk Celery
for the vegetables
1 small Eggplant
2 Tbsps olive oil (for frying)
4 small Endive
2 Tbsps White vinegar
8 leaves Radicchio
For the pesto
1 garlic clove
2 Tbsps toasted Pine nuts
1 handful fresh Fresh herbs (Basil, sage, parsley, chervil)
120 milliliters olive oil
3 Tbsps freshly grated Parmesan
1 splash lemon juice
How healthy are the main ingredients?
LentilCeleryPine nutsParmesanolive oilrosemary

Preparation steps

1.

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

2.

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.

3.

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

4.

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

5.

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.

6.

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.

7.

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.

8.

Arrange lentils with 1 shank on each plate. Arrange endive, radicchio and eggplant slices around the shanks. Serve drizzled with the pesto.