Lamb Shanks, Bacon and Lentil Pot Recipe
Lamb Shanks, Bacon and Lentil Pot Recipe
This delicious slow-cooked Lamb Shanks, Bacon and Lentil Pot Recipe is so nourishing and easy to prepare. Plus, the whole family will love it!
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2–3 lamb shanks, depending on appetite & size of shanks
- 2 onions, diced
- 1–2 large cloves garlic, sliced
- 1 tin brown lentils, drained & rinsed, or 1 cup cooked brown lentils
- 3–4 carrots, roughly diced
- 3–4 rashers free-range or organic nitrate-free bacon (short cut), roughly diced
- 2 cups sliced Swiss brown or button mushrooms
- 2–3 stems celery, diced
- 1 cup chicken or lamb stock or broth
- ¼ cup red wine
- 2 tbsp chopped fresh rosemary (or 1 tbsp dried)
- Sea salt & black pepper
- Handful finely chopped parsley, to serve
- 1 zucchini, eggplant or parsnip, diced (optional)
- Mashed potato, steamed vegies, salad or cooked brown rice, to serve
Method
- Preheat oven to 150°C.
- Place lamb shanks in large ovenproof dish (with lid).
- Add all ingredients (except parsley) and stir to combine. Make sure lamb shanks are toward bottom of dish and covered with liquid and other ingredients.
- Place lid on pot and place in oven to cook for 3 hours.
- Sprinkle with finely chopped parsley (a good way to hide this very nutritious green) and serve with either mashed potato, steamed vegies, a green salad or cooked brown rice.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
