Lamb Shanks With Du Puy Lentils Recipes

DU PUY LENTILS WITH CARROTS

Du Puy Lentils with Carrots image

Provided by Amy Finley

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 large leek, white and pale green parts chopped, plus 1(6-inch) dark green leaf
1 tablespoon olive oil
2 small carrots cut in 1/4-inch slices on the diagonal
1 cup du Puy lentils
3 cups chicken broth
4 parsley stems plus 1/4 cup chopped parsley leaves
1 bay leaf
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

Steps:

In a medium saucepan over medium heat, saute the leek in the olive oil until translucent. Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil. Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes. Remove the cover, turn the heat up to medium and cook strongly 5 to 8 additional minutes, until most of the liquid has been absorbed. Fish out the bay leaf, the dark green leaf part of the leek and parsley stems, stir in the balsamic vinegar and parsley, and season with salt and pepper. Serve hot or at room temperature.
Cook's Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France. If you can't find du Puy lentils, an equal quantity of another small lentil may be substituted. You may need to add 10 or so minutes of cooking time.
This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

SLOW-COOKED LAMB SHANKS WITH LENTIL RAGOUT

Slow-Cooked Lamb Shanks With Lentil Ragout image

A magazine find that I plan to try soon. Our lamb shanks vary a lot in size, so you may need to serve 2 sometimes.

Provided by JustJanS

Categories Stew

Time 2h20m

Yield 4-8 serving(s)

Number Of Ingredients 12

Ingredients

8 lamb shanks
2 tablespoons seasoned flour
2 tablespoons olive oil
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, chopped
1 red chili pepper, finely chopped
400 g brown lentils, rinsed and drained
400 g chopped tomatoes
1 cup water
1/2 cup red wine
1/2 cup chopped fresh parsley

Steps:

Preheat oven to moderately slow (160c).
Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate.
Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil.
Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours.
Uncover and cook a further hour or until meat is almost falling off the bone.
Stir parsley through and serve over mashed potatoes with green vegetables if desired.

SLOW ROASTED LAMB SHANKS WITH BRAISED LENTILS

Slow Roasted Lamb Shanks with Braised Lentils image

Provided by Massimo Ormani

Categories Bean Lamb Onion Braise Roast Celery Carrot Red Wine Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 1/2 cups chopped red onions
1 cup diced celery
1 cup diced peeled carrots
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh mint
4 large lamb shanks (about 6 pounds total)
5 tablespoons extra-virgin olive oil
8 cups chicken stock or canned low-salt chicken broth
1/2 cup dry red wine
4 juniper berries* (optional)
1 bay leaf
1 tablespoon all purpose flour
1 tablespoon butter, room temperature
Braised Lentils

Steps:

Preheat oven to 500°F. Spread onions, celery, and carrots over bottom of large roasting pan. Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks atop vegetables. Drizzle 3 tablespoons oil over. Roast uncovered 30 minutes. Pour 1 cup chicken stock over lamb and vegetables in pan. Reduce oven temperature to 425°F. Continue to roast uncovered until lamb is very tender and almost falls off bones, adding 1 cup stock to pan every 30 minutes and turning and basting lamb occasionally, about 3 hours longer. Using tongs, transfer lamb shanks to bowl; cover to keep warm.
Transfer vegetables and pan juices to large saucepan; skim fat from surface. Add remaining 1 cup stock, wine, juniper berries if desired, and bay leaf to saucepan. Simmer 10 minutes to blend flavors. Strain, pressing on solids to extract as much vegetable pulp and liquid as possible. Return strained liquid to same saucepan; bring to boil. Mix flour and butter to blend in small bowl. Add to saucepan; whisk until sauce thickens slightly and is reduced to 2 cups, about 2 minutes. Season sauce with salt and pepper.
Spoon Braised Lentils onto 4 plates. Drizzle remaining 2 tablespoons oil over lentils. Top each serving with 1 lamb shank. Spoon sauce over lamb.
Available in the spice section of most supermarkets.

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