Ingredients
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
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Method
Step 1 Preheat oven to 200°C.
Step 2
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.
Step 3
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.
Step 4
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.
Slow roasting ensures that the lamb becomes very soft and tender. Lentils add nutrition and texture to this delightful meal.
