Lamb Shanks with Du Puy Lentils

Yield:
Serves 4
Ingredients
  • 8 lamb shanks, bones trimmed (see Note)
  • 2 14 -ounce cans whole peeled tomatoes
  • 4 cups beef stock
  • 2 tablespoons brown sugar
  • 2 tablespoons oregano leaves
  • 2 cups du puy lentils (or any green lentils)
Directions
  • Preheat oven to 400 degrees F. Place the lamb shanks, tomatoes, stock, sugar, and oregano in a large baking dish and cover tightly. Bake for 45 minutes, then turn the shanks, add the lentils, and bake, covered, for a further 45 minutes or until the lamb is soft.

  • To serve, spoon the lentils and shanks onto serving plates and top with the pan juices. Serve with creamy mashed potatoes if you wish.

  • Note: Ask your butcher to trim both ends of the shank bones for you.


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