adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb shank braised lentils with sweet potato and spinach
Lamb shank braised lentils with sweet potato and spinach
0 Likes
Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Tender lamb shanks simmered with lentils, sweet potato, and spinach for a hearty family meal.
Ingredients:
  • 18.40 gm olive oil
  • 450g lamb shanks
  • 1 small brown onion, roughly chopped
  • 1 sprig fresh rosemary
  • 1250.00 gm water
  • 2 tsp fennel seeds
  • 2 cloves garlic, finely chopped
  • 5.00 gm smoked paprika
  • 300g whole green lentils, rinsed
  • 1 small sweet potato, peeled and cut into 1cm cubes
  • 50g baby spinach
Instructions:
  • Heat a large heavy-based saucepan over high heat, add fennel seeds, and toast until aromatic. Then, transfer the seeds to a bowl and return the pan to the heat.
  • To make the lamb stock, heat oil in a pan until very hot. Season lamb with salt and pepper, then brown it on all sides. Remove lamb from pan. Add half of the onion and cook over medium heat for 4-5 minutes until soft. Season with salt and pepper, then add rosemary and cook for another minute.
  • Add the lamb back to the pan along with its juices, then pour in the water. Bring to a gentle simmer, cover, and cook for approximately 1 hour until the lamb is tender and easily falls off the bone. Remember to skim off any foam that forms while cooking.
  • Once the lamb has been removed from the pan, set it aside to cool. Once it's cool enough to handle, tear the meat into bite-size pieces. Strain the stock into a bowl, discarding any solids. Adjust the amount of water as necessary to reach approximately 4 cups of stock.
  • Clean the pan and place it back on medium high heat.
  • In a pot, sauté the onions in the remaining oil for 3 minutes. Stir in garlic, fennel seeds, and paprika and cook for 1 minute. Add lentils, lamb, and lamb stock. Simmer covered for 40 minutes until lentils are tender yet slightly firm.
  • Combine the sweet potato with a sprinkle of salt and pepper. Cover and cook for 10 minutes, or until the sweet potato and lentils are tender.
  • Gently incorporate the spinach into the dish, then portion it onto four plates. Serve promptly.

Similar Recipes