Lamb with Braised Lentils
Indulge in the comforting flavors of tender lamb shanks paired with rich, savory braised lentils in this hearty one-pot meal. Perfectly seasoned with aromatic herbs like thyme, rosemary, and bay leaves, the lamb shanks are seared to a golden-brown perfection before simmering in a luscious blend of red wine, tomato paste, and stock. Simultaneously, the lentils soak up every drop of the flavorful braising liquid, creating a harmonious balance of earthy and robust tastes. With vibrant notes of garlic, onion, carrots, and celery, this dish is a symphony of texture and flavor. Ideal for a cozy dinner or a special gathering, serve this mouthwatering dish straight from the oven, garnished with freshly chopped parsley for an elegant finishing touch. Easy to prepare yet incredibly luxurious, this lamb with braised lentils recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 pieces garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 pieces bay leaves
- 1 cup red wine
- 4 cups chicken or beef stock
- 1 cup brown or green lentils, rinsed
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the lamb shanks generously with salt and black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or pot over medium-high heat.
Sear the lamb shanks on all sides until browned, about 8 minutes total. Remove from the pot and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, until softened.
Stir in the minced garlic, thyme, rosemary, and bay leaves. Cook for an additional 1-2 minutes, until fragrant.
Add the tomato paste to the pot and cook, stirring occasionally, for 2 minutes.
Deglaze the pot by pouring in the red wine and scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the lentils, chicken or beef stock, and 1 teaspoon of salt. Mix well to combine.
Nestle the lamb shanks back into the pot, ensuring they are partially submerged in the liquid.
Cover the pot with a lid and transfer it to the oven. Braise for 1 hour and 30 minutes, checking halfway through to ensure there is enough liquid; add more stock if needed.
After 1 hour and 30 minutes, remove the lid and return the pot to the oven. Cook uncovered for an additional 30 minutes to allow the liquid to reduce slightly.
Remove the pot from the oven and let it rest for 5 minutes. Discard the bay leaves.
Taste and adjust seasoning with additional salt and pepper as needed.
Serve the lamb shanks over the braised lentils, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1969 mg | 86% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.8 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1044 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
