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Lamb shanks and lentils

lamb shanks and lentils
6
2H 30M

Ingredients

Method

1.Heat oil in a large saucepan over high heat. In batches, cook lamb until browned all over. Remove from pan.
2.Add onion, celery, carrot and bay leaves to pan. Stir over heat for 5 minutes or until onion softens.
3.Return lamb to pan with stock and water; bring to the boil. Reduce heat and simmer, covered, 1 hour. Stir in lentils and bring to the boil. Reduce heat and simmer, with lid on for 30 minutes. Uncover, then simmer a further 30 minutes or until lamb and lentils are tender.
4.Stir in juice and parsley; season to taste.

You could use lamb leg or shoulder, cut into chunks, instead of shanks.

Note
Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Lamb Lentil Main Moderate Modern Australian More than 2 hours Simmer Stew