| |
|
What You Need:
(To serve 4)
|
|
|
|
2 cloves garlic cut into paper-thin slivers
4 meaty lamb shanks (about 1 pound each)
Salt
Freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons butter
½ cup finely chopped onion
2½ cups beef stock, fresh or canned
2½ cups lentils, thoroughly washed and drained
1 bay leaf
½ cup chopped scallions
¼ cup chopped fresh parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 350°. With the point of a small, sharp knife, insert 2 or 3 garlic slivers into the meaty portion of each lamb shank. Then sprinkle the shanks generously with salt and a few grindings of black pepper. In a 12-inch heavy skillet, heat the oil over high heat until a light haze forms over it.
|
2. Add the shanks, and then, over moderate heat, cook them on all sides for about 10 minutes, turning them with tongs. When the shanks are a deep golden brown, transfer them to a rack set in a shallow roasting pan. Roast them in the middle of the oven for about an hour, or until the shanks are tender. Basting is unnecessary.
|
3. While the shanks are roasting, melt 2 tablespoons of butter over moderate heat in a 2- to 4-quart saucepan. When the foam subsides add the onions and cook them for about 6 minutes, stirring frequently until they are transparent but not brown.
|
4. Pour in the stock and add the lentils, bay leaf, salt and a few grindings of black pepper. Bring to a boil. Cover the pot and reduce the heat to its lowest point. Simmer the lentils, stirring occasionally, for about 30 minutes, or until they have absorbed all the stock and are very tender.
|
|
5. To serve, stir into the lentils 2 tablespoons of drippings from the roasting pan and ½ cup of chopped scallions. Taste for seasoning. Arrange the lamb shanks and the lentils on a large, heated platter and sprinkle with parsley.
|
|
|
|
|
