Lamb Shanks with Lentils
Instructions:
- From the countryside in the south of France, this rustic
one-pot meal combines lentils, lamb, red wine, and little
else. Once they simmer for a couple of hours, the lentils
turn super-tender and hold all the flavors. If you like, sear
the lamb first, following Step 1 of the previous recipe.
Other cuts and meats you can use: beef short ribs.
- 12 ounces dried lentils, preferably lentilles du Puy , rinsed and picked over
- 2 medium carrots, chopped
- 1 onion, chopped
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon minced garlic
- 2 bay leaves
- 1 bottle dry red wine, or more as needed
- 4 lamb shanks, about 1 pound each
- Salt and freshly ground black pepper
- Heat the oven to 400 F. Combine the lentils, carrots, onion, thyme, garlic, bay leaves, and wine in a roasting pan or Dutch oven and stir; bring to a boil on top of the stove, then nestle the lamb shanks among the lentils, cover the pan (aluminum foil will do), and put in the oven. Lower the heat to 350 F and cook, undisturbed, for about an hour.
- Uncover and stir the lentils gently; sprinkle with salt and pepper. Re-cover and cook for about an hour longer, until the lentils are very tender and the lamb begins to pull away from the bone; if at any point the mixture threatens to dry out, add more liquid wine or water.
- Don’t worry about overcooking the lentils; just make sure the lamb is done. When the lamb is tender, uncover the pan, raise the heat to 400 F, and cook for another 15 minutes or so, just to brown the top a bit.
- Taste and adjust the seasoning and serve or refrigerate for up to a day before reheating.