Lamb Shanks with Lentils

We have had a small piece of leg of lamb in the freezer and I thought we should use it before it got freezer burn. I LOVE lamb shanks....I think they might be my favorite thing to eat!!! I am always on the look out for a good lamb shank. So I bought three lamb shanks and used the piece of leg and tried this recipe.

Lamb Shanks with Lentils
(France)

Makes: 4 servings
Time: At least 2 hours, largely unattended

3/4 pound dried lentils, rinsed and picked over
2 medium carrots, chopped
1 onion, chopped (I used a large leek)
1 tablespoon minced garlic
2 bay leaves
1 bottle dry red wine
4 lamb shanks
Salt and pepper to taste

1. Preheat oven to 400 degrees. Combine the first 7 ingredients in a roasting pan or flameproof casserole and stir; bring to a boil on top pf the stove, then nestle the lamb shanks among the lentils, cover the pan (aluminum foil will do), and put in the oven. Lower the heat to 350 degrees and cook, undisturbed, for about an hour.

2. Uncover and stir the lentils gently; season with salt and pepper. Re-cover and cook for about 1 hour more, until the lentils are very tender and the lamb begins to pull away from the bone; if at any point the mixture threatens to dry out, add more wine or water. And don't worry about overcooking the lentils; just make sure the lamb is done. When the lamb is tender, uncover the pan, raise the heat to 400 degrees, and cook for another 15 minutes or so, just to brown the top a bit. Taste, adjust the seasoning, and serve or cool, cover, and refrigerate for up to a day before reheating.

Rating:
Veronica:
Jason: