Slow-Cooked Lamb Shanks With Lentil Ragout - cooking recipe

Ingredients

8 lamb shanks
2 tablespoons seasoned flour
2 tablespoons olive oil
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, chopped
1 red chili pepper, finely chopped
400 g brown lentils, rinsed and drained
400 g chopped tomatoes
1 cup water
1/2 cup red wine
1/2 cup chopped fresh parsley

Preparation

Preheat oven to moderately slow (160c).
Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate.
Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil.
Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours.
Uncover and cook a further hour or until meat is almost falling off the bone.
Stir parsley through and serve over mashed potatoes with green vegetables if desired.