Lamb shank, capsicum and lentil casserole
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Time to make:
$4.31 per serve
(at time of publication)
Full ingredients list:
- 4 French-trimmed lamb shanks
- 1/4 cup plain flour
- 1 tablespoon olive oil
- 1 large brown onion, chopped
- 1 large red capsicum, seeded, diced
- 1 large green capsicum, seeded, diced
- 2 1/2 cups salt-reduced chicken stock
- 1 cup dried brown lentils, rinsed
- 1/2 cup flat-leaf parsley, chopped (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Lightly coat lamb shanks with flour. Heat the oil in a heavy- based flameproof casserole dish over medium heat. Add 2 shanks and cook, turning occasionally, for 8 minutes or until browned on all sides. Transfer to a plate. Repeat with remaining shanks.
Step 2 Add onion to the casserole and cook, stirring often, for 4 minutes or until soft. Add red and green capsicum and stir until well combined. Cook for 3 minutes or until capsicum is tender. Add the chicken stock and lentils, and bring to the boil. Season with freshly ground black pepper. Return shanks to the casserole, cover and cook in the oven for 1 hour or until meat is very tender.
Step 3 Spoon lentil mixture among serving plates. Top with a lamb shank and sprinkle with parsley, if using, to serve.
About this recipe
First published: June 2008