Name: Gremolata lamb shanks with roasted tomatoes and lentils
Prep time: 10 min
Cook time: 135 min
Total time: 145 min
Yield: 1
Ingredients: 56.88 gm extra virgin olive oil; 6 lamb shanks, French trimmed; 1 large brown onion, finely chopped; 2 celery stalks, finely chopped; 2 garlic cloves, crushed; 1 litre chicken style liquid stock; 250.00 ml dried French-style puy lentils (see notes); 200g cherry tomatoes, halved; 2 tsp finely grated lemon rind; 42.00 gm lemon juice; 82.50 ml fresh flat-leaf parsley leaves; Mixed salad leaves, to serve; Crusty bread, to serve

Gremolata lamb shanks with roasted tomatoes and lentils

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Prep Time:
10 minutes

Cook Time:
135 minutes

Total Time:
145 minutes

Impressive main dish steals the spotlight!

Ingredients:

56.88 gm extra virgin olive oil
6 lamb shanks, French trimmed
1 large brown onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, crushed
1 litre chicken style liquid stock
250.00 ml dried French-style puy lentils (see notes)
200g cherry tomatoes, halved
2 tsp finely grated lemon rind
42.00 gm lemon juice
82.50 ml fresh flat-leaf parsley leaves
Mixed salad leaves, to serve
Crusty bread, to serve

Instructions:

Preheat your oven to 170°C (150°C fan-forced).
In a large, deep frying pan over high heat, heat 1 tablespoon of oil until shimmering. Sear lamb shanks in 2 batches, turning occasionally, for about 5 minutes until beautifully browned. Transfer the lamb to a large ovenproof dish.
Lower the heat to medium. Warm up the rest of the oil in the pan. Add onion and celery and sauté for 5 minutes until onion softens. Stir in garlic and cook for 1 minute until aromatic. Pour in chicken stock and 2 cups of cold water and bring to a boil. Gently pour this stock mixture over the lamb in the baking dish. Cover the dish securely with foil. Bake for 1 hour and 30 minutes.
Combine tender lentils with succulent lamb, ensuring each bite is bursting with flavor. Seal the dish with foil and bake until the lamb reaches a tantalizing tenderness, ready to effortlessly slide off the bone.
While the lamb is cooking in the oven, prepare a large baking tray lined with baking paper. Arrange the tomatoes on the tray and sprinkle with salt. Bake for 20 minutes until the tomatoes start to collapse. Let them rest for 5 minutes before transferring to a bowl. Mix in lemon rind, lemon juice, and parsley, tossing everything together.
Pour the flavorful tomato mixture over the succulent lamb in the dish. Enjoy alongside crisp salad leaves and a side of crusty bread.

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