 |  |  |
 lamb shanks (from Walmart) |  some ingredients |  brown the shanks |  shanks on top of sauteed veggies |
 add liquids & simmer |  after about 4 hrs, lamb falls off the bone |  a nice thick lentil stew |  ready to eat |
It was one of those days when I had no idea what to make for dinner, but this package of lamb shanks was on sale (from about $19 down to $10), so I thought they would be good. You can vary the veggies to what you have on hand or what's on sale too.
GARLIC ROSEMARY LAMB SHANKS with WINE & LENTILS
package of 2 lamb shanks.............................olive oil
2-3 large carrots, peeled & sliced......................4-5 stalks celery, sliced on diagonal
1/2 red bell pepper, cut into small chunks......... 1/2 med. white or yellow onion, large chop
2 TB garlic, minced or crushed.................... 1 cup red wine
2-3 tsp. coarse ground salt........................... 1-2 tsp. coarse ground pepper
2 cups water................................................... 2 tsp. Better than Bouillon (I used vegetable)
about 1/2 to 3/4 cup lentils ........................... fresh parsley (maybe 3-4 TB, chopped)
2-3 tsp. rosemary........................................... 2-3 tsp. basil (fresh or dried)
1-2 tsp. oregano (fresh or dried)....................... I chopped a Roma tomato too & put it in
***
Brown the lamb shanks in a Dutch oven in hot olive oil ~ then remove from the pan. Put the garlic and veggies in there, and saute until the onions are translucent and everything is "sweating". Then put the lamb back in (on top of the veggies).
Whisk the wine, water, Better than Bouillon, herbs plus salt & pepper together in a small bowl and pour it over the lamb & veggies. Turn heat up to bring to a boil ~ then lower to a simmer and cover. Let it go for at least an hour. (In theory, if you don't want the lentils and all the veggies are soft, you could even eat it now.) Then, I put the lentils in all around the lamb, and let it go for another hour or so. Take the shanks out of the pot and cut the meat off & into bite-sized pieces. Put those back into the pot. If the lentils are soft, you could eat it now ~ but the longer it simmers, the better it tastes! (as long as you keep checking to be sure there's still liquid in there). I left mine in for about 4 hours ~ and the lamb just fell off the bones (didn't even have to use a knife to flake it), and the lentils made a nice thick stew / soup (you may need to add another cup of water towards the end, if it's too thick)
You can serve this over polenta ~ wide egg noodles ~ mashed potatoes ~OR~ just in big soup bowls with biscuits or crust bread to dip into it.
GARLIC ROSEMARY LAMB SHANKS with WINE & LENTILS
package of 2 lamb shanks.............................olive oil
2-3 large carrots, peeled & sliced......................4-5 stalks celery, sliced on diagonal
1/2 red bell pepper, cut into small chunks......... 1/2 med. white or yellow onion, large chop
2 TB garlic, minced or crushed.................... 1 cup red wine
2-3 tsp. coarse ground salt........................... 1-2 tsp. coarse ground pepper
2 cups water................................................... 2 tsp. Better than Bouillon (I used vegetable)
about 1/2 to 3/4 cup lentils ........................... fresh parsley (maybe 3-4 TB, chopped)
2-3 tsp. rosemary........................................... 2-3 tsp. basil (fresh or dried)
1-2 tsp. oregano (fresh or dried)....................... I chopped a Roma tomato too & put it in
***
Brown the lamb shanks in a Dutch oven in hot olive oil ~ then remove from the pan. Put the garlic and veggies in there, and saute until the onions are translucent and everything is "sweating". Then put the lamb back in (on top of the veggies).
Whisk the wine, water, Better than Bouillon, herbs plus salt & pepper together in a small bowl and pour it over the lamb & veggies. Turn heat up to bring to a boil ~ then lower to a simmer and cover. Let it go for at least an hour. (In theory, if you don't want the lentils and all the veggies are soft, you could even eat it now.) Then, I put the lentils in all around the lamb, and let it go for another hour or so. Take the shanks out of the pot and cut the meat off & into bite-sized pieces. Put those back into the pot. If the lentils are soft, you could eat it now ~ but the longer it simmers, the better it tastes! (as long as you keep checking to be sure there's still liquid in there). I left mine in for about 4 hours ~ and the lamb just fell off the bones (didn't even have to use a knife to flake it), and the lentils made a nice thick stew / soup (you may need to add another cup of water towards the end, if it's too thick)
You can serve this over polenta ~ wide egg noodles ~ mashed potatoes ~OR~ just in big soup bowls with biscuits or crust bread to dip into it.
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