Spanish braised lamb with red wine and green lentils



Spanish braised lamb shanks with red wine and french green lentils
Serves 4
A touch of Spain, France and even New Zealand. Slow cooked dish bursting with flavour.
  1. 2 Tbsp. olive oil
  2. 4 lamb shanks or you could use 6 neck chops
  3. flour for dusting meat
  4. 4 cloves chopped garlic
  5. 1 brown onion finely chopped
  6. 1 large celery stick finely chopped
  7. 2 carrots peeled and cut into rings
  8. 2 heaped tsp. smoked paprika
  9. 2 stalks fresh rosemary
  10. 500ml shiraz red wine or the like
  11. 1/2 cup loosely packed flat leaf parsley chopped
  12. 400 can peeled and chopped tomatoes including juice
  13. 500ml vegetable stock
  14. 1/2 cup green French lentils
  15. 2 large kumara cubed
  16. 12 large green Spanish olives
  1. Preheat oven to 160 degrees fan bake
  2. Heat oil in a heavy based fry pan and add dusted meat and brown.Do not overload the pan.
  3. Put meat into a casserole dish.
  4. 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 )
  5. Cook gently for 5 minutes until soft
  6. Add the wine, stock, tomatoes and bring to the boil, add to the meat in the casserole dish.
  7. Cover and cook for 1 hour. Then taste and season with S & P ,
  8. Stir in the lentils and kumara and olives and cook for another 1-11/2 hours until shanks are tender.
  9. Serve with crusty homemade bread or mashed potatoes. Sprinkle with the remaining parsley.
  1. A wonderful winter dish.
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