One of my guilty pleasures is a warm, hearty casserole with plenty of everything (especially meat!) inside. I know it’s not quite the Winter yet but it didn’t stop me making this delicious dish with plenty of flavour for those cold, wet nights when all you want to do is curl up in a warm blanket in front of the telly!
I’ve used lamb shanks as they provide extra flavour from the bone and are perfect for this type of slow-cook dish. I guarantee it will add more than an element of warmth to those nights in which you’re glad you stayed in! Enjoy and let’s get ready for the Winter!
3-4 tbsp x Olive Oil
2 x Lamb Shanks
1 tbsp x Plain Flour (seasoned with salt and pepper)
4 x Banana Shallots (peeled and cut in 4 chunks)
Salt & Freshly Ground Pepper
2 x Large Garlic Cloves (crushed)
125g Can of Red/Green Lentils (rinsed and drained)
400g x Can Chopped Tomatoes
600ml x Hot Chicken Stock1 tbsp x Chilli Chipotle Paste
1/2 bunch x Flat-Leaf Parsley (finely chopped)
Handful x Mint Leaves (roughly chopped)
- Pre-heat the oven to 150C (fan-assisted) and add 1 tbsp of the olive oil to a large casserole dish on a medium-high heat.
- Once the pan is hot add the lamb shanks for 5 minutes, turning regularly so that all sides are browned then remove and set-aside on a large plate.
- Add the other 3 tbsp of oil and add the shallots. Season them with salt and pepper and cook for 7-8 minutes until lightly coloured.
- Add the garlic and lentils, then the tomatoes and stock and bring to the boil.
- Reduce the heat and add the chilli chipotle paste, then return the lamb shanks to the casserole dish.
- Put the lid on the casserole dish and place in the oven for 2 hours until the lamb is falling off the bone. If the dish is drying out, add a little hot water. Check it every half hour. After the 2 hours are up if the sauce needs reducing further, remove the casserole from the oven and add it back on the hob over a high heat (meanwhile, remove the shanks and shred the meat off the bone).
- Once the sauce has achieved the right consistency, add the parsley and mint and serve with boiled potatoes
(Source: ‘Slow-Cook Book – DK Publishing)