Lamb shanks in red wine

Serves: 6

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Total Time: 240

Prep Time: 30

Cook Time: 210

• 3 tablespoon(s) sunflower oil
• 6  lamb shanks
• 1 medium onion, thinly sliced
• 2  carrots, diced
• 2  celery sticks, chopped
• 2  garlic cloves, crushed
• 1 tablespoon(s) each tomato purée and dark brown sugar
• 1.5 tablespoon(s) plain flour
• 150 ml red wine
• 600 ml hot lamb stock
• 1 strip(s) orange peel
• Leaves from a large thyme sprig
• 2  bay leaves
• 1 teaspoon(s) red wine vinegar
• 225 gram(s) dried green lentils
• 2 tablespoon(s) freshly chopped curly parsley

Method

1. Preheat oven to 160ºC (140ºC fan) mark 3. Heat half the oil in a large hobproof casserole dish. Brown lamb in batches; set in a colander to drain off excess fat. Add remaining oil and gently fry the onion, carrots and celery for 20min until softened. Add garlic, tomato purée, sugar and fl our and fry for 2min.
2. Gradually stir in the wine and simmer rapidly until reduced by half. Nestle in the lamb shanks and pour in the stock. Add orange peel, thyme, 1 bay leaf and vinegar. Season. Cover, bring to the boil, then transfer to the oven and cook for 3hr.
3. After 2½hr, put lentils and 1 bay leaf in a pan; cover with cold water. Bring to the boil, then simmer for 20min until lentils are tender but still holding their shape.
4. Remove lamb from casserole and keep warm. Strain cooking liquor into a bowl.
5. Stir vegetables into lentils with two-thirds of the parsley. Check seasoning; keep warm. Return liquor to casserole and bubble on hob until reduced by half.
6. To serve, divide the lentils and lamb shanks among six plates. Pour over a little sauce. Garnish with remaining parsley and serve the rest of the sauce separately.

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