A delicious slow cooked lamb shank stew with a red wine, tomatoes and olive sauce flavoured with garlic and thyme. The lamb is served on a bed of bay flavoured green lentils, carrots, and cherry tomatoes.
Sear the lamb till golden brown and place in a casserole dish. Add the onions and garlic to the pan and fry till soft. Add the cherry tomatoes then the red wine and stock. Add the thyme leaves, olives and season with salt and pepper. Place the sauce to the casserole dish with the lamb and bake in the oven for 2 hours. Serve on a bed of lentils cooked with onions, carrot and cherry tomatoes and flavoured with bay leaves
This lamb and lentil stew is perfect for freezing for those busy weeknights, we always cook double on a weekend and then freeze the remainder which allows you to benefit from a delicious homemade slow cooked meal in minutes. Cook the lamb and lentils then portion into freezer proof dishes and allow to cool before freezing. You can freeze on the bone, but to save room in your freezer you can strip it from the bone and then freeze.
This tender melt in your mouth stew is a delicious autumn or winter dish packed full of flavour. It is an ideal Sunday dinner, or winter dinner party dish.
This dish is for lamb lovers, it has a delicious flavour, serve it for a family get together, of a dinner with friends, its also great for a romantic meal for two
This recipe makes an excellent main course for a French themed dinner party especially with the bay flavoured lentils, we would serve it with a creamy mushroom soup for starters and a delicious French lemon tart for dessert check out our French dinner party menu
If you have leftover lamb and lentils then we suggest that you strip the lamb from the bone, mix together with the leftover lentils and serve as a tasty filling for a jacket potato
We serve this dish with lentils to make the perfect evening meal, but if you are looking for other dinner ideas here are some other sides that go well with this recipe
The sharpness of the red wine cuts through the richness of the meat and the sweetness of the cherry tomatoes and the saltiness of the olives makes the most delicious gravy. The thyme and garlic finish off the flavour combination perfectly. What makes this dish the best is without a doubt serving it with bay flavoured lentils.
These are a low-cost alternative to more expensive cut and are perfect for slow cooking. Slow cooking turns this cut of meat into a tender, fall off the bone meat, it also adds a delicious depth of flavour to the gravy