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Braised Lamb Shank with Lentils
Recipe by: (Serves 6)

Ingredients:
2 lamb shanks, approximately 1 lb. Each
¼ cup olive oil
1 carrot, diced
1 onion, sliced
1/2 cup white wine
4 garlic cloves
½ cup sultana raisins
4 cups water
1 Tbsp tomato paste

For the lentils:
1.5 cups French green lentils
2 Tbsp olive oil
1 onion, finely diced
1 carrot, finely diced
12 garlic cloves
3 cups DK Chicken Stock
1 cup water
1 small bunch of fresh thyme
1 tsp salt

Chopped parsley for garnish

Method:
Preheat the oven to 350 degrees.

Heat a sauté pan over high heat. Liberally season the lamb shanks with salt and pepper. Add the olive oil to the pan. Add the lamb shanks three at a time and brown on all sides. Remove the lamb shanks and add the onion and the carrot, stirring for three minutes. Add the white wine, and stir for two more minutes. Place the shanks in a roasting pan with the onion, carrots, garlic cloves, the chicken stock, water, tomato paste and fresh thyme. Cover the pan with aluminum foil, and place in the oven for three to four hours. The meat should be tender and almost falling off the bone. Remove and keep warm.

Wash the lentils in warm water, and watch for pebbles. Meanwhile, heat the olive oil in a 2-quart saucepot, and add the minced onion and carrot. Cook, stirring, for two minutes. Add the garlic, the lentils, chicken stock, water, and the fresh thyme. Stir, bring to a boil, and lower to a simmer. Cook for twenty minutes, add the teaspoon of salt, then cook for twenty to thirty more minutes, adding water or stock as necessary. The lentils should be firm, yet break between your teeth. They should not be “soupy”, but more stew-like. Remove the thyme branch, and keep warm.

To serve, place the lentils in the center of six plates, and arrange one lamb shank on each. Spoon some of the cooking juices from the lamb around and on top of the lentils. Garnish with the fresh chopped parsley, and serve immediately with additional sauce on the side.

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