Braised spiced lamb shanks with red lentils

Braised spiced lamb shanks with red lentils

By
From
What's for Dinner?
Serves
4
Prep
20 mins
Cooking time
190 mins
Photographer
Gorta Yuuki

It’s good for us to eat less meat and part of the charm of this dish is that the sauce is so tasty that the lamb becomes the secondary ingredient. make sure you use the small French-style lentils that hold their shape during the cooking process.

Ingredients

Quantity Ingredient
2 tablespoons ground cumin
2 tablespoons ground turmeric
salt and freshly ground black pepper
4 lamb shanks
1 onion, roughly diced
2 garlic cloves, peeled
1 tablespoon grated root ginger
1-2 small red chillies, seeded and coarsely chopped
oil, for cooking
2 teaspoons black mustard seeds
2 teaspoons garam masala
750ml beef stock
400g tinned chopped tomatoes
175g small red lentils
2 tablespoons chopped coriander leaves

Method

  1. Combine the cumin and turmeric in a small bowl and season with the salt and pepper. Sprinkle half the spice mix over the lamb shanks to coat them evenly and reserve the rest.
  2. Place the onion, garlic, ginger and chillies in a food processor and process until it forms a paste.
  3. Heat a large ovenproof casserole dish over medium–high heat. Add a splash of oil and cook the spice paste for 3–4 minutes, or until fragrant. Add the remaining spice mix along with the mustard seeds and garam masala and cook for 1–2 minutes. Add the stock, tomatoes and lamb shanks and bring to the boil. Add the lentils and season with salt and pepper. Reduce to a simmer and cook for 2 hours, or until the lentils are cooked and the lamb shanks are tender.
  4. Check the seasoning, add the coriander and serve.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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