This is a mix of two of our favourite things. It’s a slow cooked recipe which means the lamb just falls off the bone. It’s a sweet dish, despite the shallots and you obviously have to like lentils! The slow cooking means that the lentil disintegrate into a lovely sauce. I have the lentils on rice for lunch the next day if there are any leftovers.
I have to admit that it really doesn’t take a good picture – not as appealing as a nice cupcake, naturally. But it really does taste lovely and the meat is super tender.
Free From: Dairy, Eggs, Gluten, Nuts
Contains: Lentils, Meat
Prep Time: 20 minutes
Cooking time: 2 ½ - 3 hours
2 tablespoons oil - you can use more if you need to but don't get carried away or the sauce will be greasy.
4 lamb shanks
2 tbsp gluten free plain flour with a bit of salt and pepper
10 shallots – peeled but left whole
3 cloves of garlic – crushed
250g red lentils
1 tin plum tomatoes
3 ½ cups chicken stock
1 tbsp Harissa paste
3 tbsp mango chutney
Preheat oven to 160°C 310°F
Put the seasoned flour in a large bowl. Pop each lamb shank into the bowl and cover with the flour. It will be a light dusting of flour rather than a thick coating.
Heat a large skillet on the oven top with a couple of tablespoons of oil in it and brown the lamb shanks. Put them to one side and add the onions. Brown them all over and put to one side.
Deglaze the pan with ½ cup of the stock and put the resulting sludge into a large casserole. Deglazing really means throwing some stock in the pan and scraping up all the nice brown bits to get the flavour into the dish.
Put the lamb, lentils, tomatoes, garlic, Harissa paste, Mango chutney and 2 ½ cups of chicken stock into the casserole.
Pop it into the oven. About half way through the cooking time take it out and give it a bit of a stir breaking up the tomatoes with the side of your spoon if necessary.
Check again after 2 hours and top up with the rest of the stock if needed. Be careful to keep the lentils moist – they can stick to the bottom of the casserole if there isn’t enough stock.
Serve with plain rice and something green and leafy like Kale, Greens or Spinach.
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