Recipe

Lamb shanks with lentils and pancetta

Succulent lamb shanks with hearty lentils and pancetta- a family favourite on a cold winter's night.

  • 35 mins preparation
  • 8 hrs 10 mins cooking
  • Serves 4
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Ingredients

Lamb shanks with lentils and pancetta
  • 1 1/2 cup (300g) french-style green lentils
  • 4 french-trimmed lamb shanks (800g)
  • 200 gram bottled caramelised onions
  • 2 medium carrots (240g), cut into 1cm pieces
  • 2 stalks celery (300g), cut into 1cm pieces
  • 2 clove garlic, crushed
  • 100 gram thinly sliced pancetta, chopped coarsely
  • 1/4 cup (70g) tomato paste
  • 3 cup (750ml) chicken stock
  • 1/2 cup (125ml) dry white wine
  • 1/2 cup (60g) frozen peas
  • 1/3 cup coarsely chopped fresh flat-leaf parsley

Method

Lamb shanks with lentils and pancetta
  • 1
    Rinse lentils under cold water; drain.
  • 2
    Combine lentils, lamb, caramelised onion, carrot, celery, garlic, pancetta, paste, stock and wine in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.
  • 3
    Add peas to cooker; cook, covered, a further 10 minutes. Season to taste.
  • 4
    Serve lamb sprinkled with parsley.

Notes

Suitable to freeze at the end of step 3.

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