Name: Slow-roasted lamb shanks with tomatoes and lentils
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 1
Ingredients: 36.40 gm olive oil; 8 large Frenched lamb shanks; 2 leeks, trimmed, halved, washed, sliced; 4 garlic cloves, peeled, thinly sliced; 1 lemon, rind finely grated; 2 x 400g cans Italian diced tomatoes; 750.00 gm water; 2 tsp vegetable stock powder; 20.00 gm caster sugar; 62.50 ml oregano leaves, chopped; 250.00 ml dried green lentils or brown lentils, washed

Slow-roasted lamb shanks with tomatoes and lentils

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Prep Time:
15 minutes

Cook Time:
140 minutes

Total Time:
155 minutes

Tender slow-roasted lamb paired perfectly with nutrient-packed lentils for a delicious meal.

Ingredients:

8 large Frenched lamb shanks
2 leeks, trimmed, halved, washed, sliced
4 garlic cloves, peeled, thinly sliced
1 lemon, rind finely grated
2 x 400g cans Italian diced tomatoes
750.00 gm water
2 tsp vegetable stock powder
62.50 ml oregano leaves, chopped
250.00 ml dried green lentils or brown lentils, washed

Instructions:

Preheat your oven to 200°C.
In a large non-stick saucepan over high heat, sear lamb shanks in batches for 3 to 4 minutes until nicely browned from all angles. Transfer to a spacious roasting pan.
In a saucepan, sauté leeks and garlic until just tender. Stir in lemon rind, tomatoes, water, stock powder, and sugar. Bring to a boil, then remove from heat and stir in oregano before pouring over the lamb shanks.
1. Seal the roasting pan with foil and roast for 1 hour. 2. Uncover, add lentils ensuring they are submerged in liquid, then seal with foil again. 3. Continue roasting for another hour or until the meat is tender. 4. Serve and enjoy!

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