Lamb Shanks with Lentils Bacon & Onions Serves 4. A hearty meal without the expense. Ingredients: 4 x 10 oz Lamb Shanks (ask your butcher to French trim these). 1/2 Bottle White Wine. 10 Coves Garlic. 2 Carrots peeled. 1/2 Head Celery (washed). 1/4 Bunch Thyme. 1/4 Bunch Rosemary. 300g Lentils “Puy” lentils are best. 2 Tins Chopped Tomatoes. 1 Onion Finely Chopped. 10 Tablespoons Olive Oil. 4 Portions Mashed Potato (see basics). 1/5 Bunch Chopped Basil. Directions: In a roasting tray or large pan, heat 3 tablespoons of olive oil, add Lamb Shanks & brown all over. Add carrots, celery, ½ thyme, ½ rosemary & 4 cloves of garlic. Mix well together and then add white wine and 1 bottle of water. Place in a medium oven for 2 ½ hours or just until the meat comes away from the bone. In a medium sized pan, heat 1 tablespoon of olive oil & remaining garlic & herbs and cook without colour for 10 minutes. Add tomatoes and cook slowly for 1 hour. Boil lentils in 1.5 litres of water for approx 20 mins, drain, add salt & pepper & keep warm. Re-heat mashed potato, add 1 tablespoon of olive oil & season well. In a blender, blend tomato mixture, add salt & pepper if necessary. To assemble, place a spoonful of mashed potato in centre of plate, pour lentils around outside of potato & drizzle tomato sauce over lamb. Download This Recipe