Lamb Shank w/ Lentils and Country Vegetables

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, lamb shank w/ lentils and country vegetables. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Large dice carrot, onion, and celery Add vegetables and bay leaf to pot. Add stock, soy sauce, and molasses to pot and dissolve the fond with the liquid. Place the lamb shanks, tomatoes, stock, sugar, and oregano in a large baking dish and cover tightly. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil.

Lamb Shank w/ Lentils and Country Vegetables is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Lamb Shank w/ Lentils and Country Vegetables is something that I’ve loved my entire life.

To get started with this recipe, we have to 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. Prepare 1 lamb shank
  2. Prepare 2 Fl oz vegetable oil
  3. Get 2 oz onion
  4. Make ready 2 oz carrot
  5. Make ready 2 oz celery
  6. Prepare 1 bay leaf
  7. Make ready 24 fl oz chicken stock
  8. Prepare 2 fl oz soy sauce
  9. Make ready 1 oz molasses
  10. Prepare 4 oz green lentils
  11. Get s&p TT

The shanks have so much flavor and richness of their own. Large dice carrot, onion, and celery; Add vegetables and bay leaf to pot. Add stock, soy sauce, and molasses to pot and dissolve the fond with the liquid. Place lamb and onion mixture into a large ovenproof casserole dish.

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.

Add stock, soy sauce, and molasses to pot and dissolve the fond with the liquid. Place lamb and onion mixture into a large ovenproof casserole dish. Stir parsley through lentil mixture just before serving. Add the potatoes, butternut squash, and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely.

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