Spanish braised lamb shanks with red wine and french green lentils
A touch of Spain, France and even New Zealand. Slow cooked dish bursting with flavour.
- 2 Tbsp. olive oil
- 4 lamb shanks or you could use 6 neck chops
- flour for dusting meat
- 4 cloves chopped garlic
- 1 brown onion finely chopped
- 1 large celery stick finely chopped
- 2 carrots peeled and cut into rings
- 2 heaped tsp. smoked paprika
- 2 stalks fresh rosemary
- 500ml shiraz red wine or the like
- 1/2 cup loosely packed flat leaf parsley chopped
- 400 can peeled and chopped tomatoes including juice
- 500ml vegetable stock
- 1/2 cup green French lentils
- 2 large kumara cubed
- 12 large green Spanish olives
- Preheat oven to 160 degrees fan bake
- Heat oil in a heavy based fry pan and add dusted meat and brown.Do not overload the pan.
- Put meat into a casserole dish.
- Lower heat and cook garlic, carrot ,celery, onion rosemary, paprika and most of the parsley (Leave a little to sprinkle on the dish at the end )
- Cook gently for 5 minutes until soft
- Add the wine, stock, tomatoes and bring to the boil, add to the meat in the casserole dish.
- Cover and cook for 1 hour. Then taste and season with S & P ,
- Stir in the lentils and kumara and olives and cook for another 1-11/2 hours until shanks are tender.
- Serve with crusty homemade bread or mashed potatoes. Sprinkle with the remaining parsley.
- A wonderful winter dish.
maison de cuisine http://www.maisondecuisine.co.nz/