Lamb Shank w/ Lentils and Country Vegetables
Lamb Shank w/ Lentils and Country Vegetables

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lamb shank w/ lentils and country vegetables. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Lamb Shank w/ Lentils and Country Vegetables is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Lamb Shank w/ Lentils and Country Vegetables is something which I’ve loved my entire life. They’re fine and they look fantastic.

Cook onion, garlic, carrot, celery and pancetta, stirring, until vegetables soften. Return lamb to cooker with the water and wine; secure lid. Return lamb shanks and any accumulated juices to the pot.

To begin with this particular recipe, we must prepare a few components. You can have lamb shank w/ lentils and country vegetables using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Lamb Shank w/ Lentils and Country Vegetables:
  1. Get 1 lamb shank
  2. Make ready 2 Fl oz vegetable oil
  3. Make ready 2 oz onion
  4. Take 2 oz carrot
  5. Prepare 2 oz celery
  6. Get 1 bay leaf
  7. Make ready 24 fl oz chicken stock
  8. Take 2 fl oz soy sauce
  9. Get 1 oz molasses
  10. Take 4 oz green lentils
  11. Get s&p TT

Directions add lamb shanks and any accumulated juices back into pan Red Lentils Fall-apart tender lamb shanks braised in a luxurious sauce w/ red wine and rosemary! Add carrots & potatoes for one-pot dinner. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess.

Instructions to make Lamb Shank w/ Lentils and Country Vegetables:
  1. Heat oil in sauce pot. Season and sear lamb shank.
  2. Large dice carrot, onion, and celery
  3. Add vegetables and bay leaf to pot. Add stock, soy sauce, and molasses to pot and dissolve the fond with the liquid.
  4. Cover and simmer for 1 1/2 hrs
  5. Add lentils and cook for another hour or until lentils are al dente. Thicken with slurry or Brown roux
  6. Season to taste with salt and pepper. Then serve shank with lentils and vegetables in large bowl.

Fry the diced vegetables in hot oil, add the lentils and season with vinegar, salt and ground black pepper. Remove from the heat and keep warm. Arrange the lentil medley and the meat on plates and arrange the chicory, radicchio and the aubergine slices next to it. Season lamb shanks well then brown on all sides. Lower heat and add onions, garlic Drain and rinse lentils then add them to the saucepan with the bay leaf.

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