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Braised lamb shanks with puy lentils and pickled lemons

Claire Macdonald from Seasonally Scottish
Claire Macdonald uses long gentle cooking in this winning recipe for a warming lamb casserole

Braised lamb shanks with puy lentils and pickled lemons

Method

1. Preheat the oven to 150C/gas 1. Heat half of the olive oil in a large casserole dish and cook the lamb shanks for 6-7 minutes, until well browned on all sides. Remove from the casserole and keep warm.

2. Add the remaining oil to the pan and fry the shallots for 5 minutes or so, until they are golden brown all over.

3. Add garlic and spices and cook for 4-5 minutes.

4. Stir in the lentils and pickled lemons.

5. Add the stock. Bring to simmering point and replace the lamb shanks in the casserole. Cover and cook for 3 hours.

6. Serve straight from the oven with wilted spinach.

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Prep: 30 min
Cook: 3 hrs 20 min

Ingredients
4 tbsp Olive oil
4 lamb shanks
12 banana shallots, peeled and halved
4 garlic cloves, halved
2 tsp Cumin seeds
1/2 tsp ground cinnamon
2 pickled lemons, chopped
340g Puy lentils
900ml vegetable stock
freshly ground salt and pepper
wilted spinach leaves, to serve