Name: Lamb shanks with lentils and pancetta
Prep time: 35 min
Cook time: 490 min
Total time: 525 min
Yield: 4
Ingredients: 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

Lamb shanks with lentils and pancetta

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

Serves 4

Prep

35M

Cook

8H 10M

Total

8H 45M

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Ingredients

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

Rinse lentils under cold water; drain.

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.

Add peas to cooker; cook, covered, a further 10 minutes. Season to taste.

Serve lamb sprinkled with parsley.

Suitable to freeze at the end of step 3.
Note

Women's Weekly Food

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Ingredients

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