Slow Cooked Lamb Shanks with Lentil Ragout
Indulge in the rich, hearty flavors of Slow Cooked Lamb Shanks with Lentil Ragout—a rustic, comforting dish that’s perfect for cozy dinners or special occasions. Tender, fall-off-the-bone lamb shanks are slow-cooked in a fragrant medley of red wine, tomatoes, and aromatic herbs, infusing every bite with incredible depth of flavor. Paired with a wholesome lentil ragout, featuring earthy green or brown lentils simmered in the savory braising liquid, this one-pot masterpiece is both satisfying and nourishing. With its aromatic vegetables, hint of garlic, and touch of fresh parsley for garnish, this dish is a celebration of slow cooking and bold, rustic flavors. Serve this culinary centerpiece with crusty bread or creamy mashed potatoes for an unforgettable dining experience.
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Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 2 medium, finely chopped onion
- 2 medium, diced carrot
- 2 medium, diced celery stalks
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 250 milliliters red wine
- 500 milliliters beef or lamb stock
- 400 grams canned diced tomatoes
- 2 pieces bay leaves
- 4 sprigs fresh thyme
- 250 grams, rinsed green or brown lentils
- 250 milliliters water
- 1 teaspoon (adjust to taste) salt
- 1 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Directions
Step 1
Pat the lamb shanks dry with paper towels and season them generously with salt and black pepper.
Step 2
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until well-browned, about 8-10 minutes. Transfer the shanks to a plate and set aside.
Step 3
In the same pot, add the remaining 1 tablespoon of olive oil. Lower the heat to medium and add the onions, carrots, and celery. Sauté the vegetables until softened, about 5-7 minutes.
Step 4
Add the minced garlic and tomato paste to the pot, stirring for 1-2 minutes until fragrant.
Step 5
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 3-4 minutes to reduce slightly.
Step 6
Add the beef or lamb stock, canned tomatoes, bay leaves, and thyme sprigs. Stir to combine.
Step 7
Return the seared lamb shanks to the pot, ensuring they are partially submerged in the liquid. Bring the mixture to a gentle simmer.
Step 8
Cover the pot with a lid and transfer it to a preheated oven at 160°C (320°F). Cook for 2 1/2 to 3 hours, or until the lamb is tender and falling off the bone.
Step 9
While the lamb is cooking, prepare the lentil ragout. In a medium saucepan, combine the lentils with 250 milliliters of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until tender. Drain any excess water and set aside.
Step 10
Once the lamb shanks are cooked, remove them from the pot and cover with foil to keep warm. Skim any excess fat from the cooking liquid.
Step 11
Add the cooked lentils to the pot with the braising liquid and vegetables, stirring well to combine. Simmer the lentil ragout for 5-10 minutes to absorb the flavors.
Step 12
To serve, spoon the lentil ragout onto a plate and place a lamb shank on top. Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
| Serving size | (3850.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2304.9 |
| Total Fat 101.8g | 0% |
| Saturated Fat 33.0g | 0% |
| Polyunsaturated Fat 6.1g | |
| Cholesterol 436.5mg | 0% |
| Sodium 4515.8mg | 0% |
| Total Carbohydrate 144.5g | 0% |
| Dietary Fiber 45.6g | 0% |
| Total Sugars 49.9g | |
| Protein 155.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 713.3mg | 0% |
| Iron 31.3mg | 0% |
| Potassium 6311.4mg | 0% |
Source of Calories