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

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, lamb shank w/ lentils and country vegetables. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Lamb Shank w/ Lentils and Country Vegetables is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Lamb Shank w/ Lentils and Country Vegetables is something that I have loved my entire life. They’re nice and they look fantastic.

Lamb Shank w/ Lentils and Country Vegetables Chef Bacon Jacksonville Florida. Transfer lamb to slow cooker as it is cooked. Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so. It's very important to soak the lentils in a bowl of water overnight to remove some lectins.

To get started with this recipe, we have to first prepare a few components. You can cook lamb shank w/ lentils and country vegetables using 11 ingredients and 6 steps. Here is how you cook that.

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

Roughly chop your vegetables, pat dry the lamb shanks and season them nicely with salt and pepper. Heat olive oil in a large pan or straight into the braiser/Dutch oven you will be using and brown them on all sides. Work in batches then remove temporarily. Season sauce to taste with salt and pepper.

Steps 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.

Work in batches then remove temporarily. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve. *Brown, star-shaped seed pods; available in the spice section of. Put the onion, celery, carrots, garlic, stock, tomatoes, tomato paste, thyme and bay leaf in a slow cooker and stir to combine. Season the lamb shanks with salt and pepper.

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