Tuesday, February 17, 2009

Slow-roasted lamb shanks with tomatoes and lentils

Ingredients (serves 8)
* 2 tablespoons olive oil
* 8 large Frenched lamb shanks
* 2 leeks, trimmed, halved, washed, sliced
* 4 garlic cloves, peeled, thinly sliced
* 1 lemon, rind finely grated
* 2 x 400g cans Italian diced tomatoes
* 3 cups water
* 2 teaspoons Vegeta Gourmet Stock Powder
* 1 tablespoon caster sugar
* 1/4 cup oregano leaves, chopped
* 1 cup dried green or brown lentils, washed

1. Preheat oven to 200°C. Heat oil in a large non-stick saucepan over high heat. Cook lamb shanks, in batches, for 3 to 4 minutes or until well browned on all sides. Remove to a large roasting pan.
2. Add leeks and garlic to saucepan. Cook over medium heat for 2 to 3 minutes or until just tender. Add lemon rind, tomatoes, water, stock powder and sugar. Bring to the boil. Remove from heat. Add oregano. Pour mixture over lamb shanks.
3. Cover roasting pan tightly with foil. Roast for 1 hour. Remove foil. Stir in lentils, making sure that lentils are submerged in liquid. Cover tightly with foil again. Roast for a further 1 hour or until meat is tender. Serve.

Super Food Ideas - Page 46
Recipe by Dixie Elliott


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