Mains

Serves 6

Prep time 15 mins

Cooking time 2 to 2 1/2 hours

Lamb Shanks with Red Lentils

Delicious and easy to prepare recipe.

Ingredients

Amount Convert	Ingredient
1 cup	McKenzie's Red Lentils
1	carrot peeled and sliced
2 sticks	celery trimmed and finely cut
2 cloves	garlic crushed
6	lamb shanks
2 x 425g cans	chunky tomato
2	McKenzie's Bay Leaves
1 teaspoon	thyme dried
3 large sprigs	fresh parsley
1 tablespoon	dried parsley

Directions

Step 1

Rinse McKenzie's Red Lentils and pick over any discoloured lentils or foreign matter. Put McKenzie's Red Lentils in the bottom of a large casserole dish.

Step 2

Place carrot, celery and crushed garlic on top of McKenzie's Red Lentils. Top with lamb shanks. Pour canned tomato over evenly. Add the McKenzie's Bay Leaves, thyme and dried parsley. Press gently into the liquid.

Step 3

Cover tightly. If you do not have a tight fitting lid for your casserole use foil. Sometimes it is easier to use two pieces of foil to get a really tight fit. Cook on 150C for 2 to 2 1/2 hours.

Step 4

Remove lamb shanks. Skin the fat from the surface of the casserole. Mix contents well. They will be fluffy and light. Serve lentils on plates and top with lamb shanks and fresh parsley.

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