Slow Cooked Lamb Shanks With Lentil Ragout - cooking recipe

Ingredients

8 None lamb shanks, Frenched
2 tbsp seasoned flour
2 tbsp olive oil
1 None onion, coarsely chopped
1 None carrot, coarsely chopped
1 stalk celery, trimmed, chopped
1 None long red chili, finely chopped
1 (13.5 oz) can brown lentils, rinsed, drained
1 (13.5 oz) can crushed tomatoes
1/2 cup red wine
1/4 cup balsamic vinegar
1/3 cup chopped fresh parsley leaves

Preparation

Preheat oven to 325\u00b0F.
Toss lamb shanks in flour, shaking off excess. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown lamb for 4-5 mins. Transfer to a plate and set aside.
Add onion, carrot, celery and chili to pan and saute for 4-5 mins, until onion is tender. Stir in lentils, tomatoes, 1 cup water, wine and vinegar. Bring to a boil. Return lamb to pan and bake, covered, for 1 hour, stirring occasionally. Remove lid and bake, uncovered, for 1 hour, or until meat is almost falling off the bone.
Stir in parsley just before serving.