Lamb Shanks with Lentils Bacon & Onions

Serves 4. A hearty meal without the expense.

Ingredients:

4 x 10 oz Lamb Shanks (ask your butcher to French trim these).
1/2 Bottle White Wine.
10 Coves Garlic.
2 Carrots peeled.
1/2 Head Celery (washed).
1/4 Bunch Thyme.
1/4 Bunch Rosemary.
300g Lentils “Puy” lentils are best.
2 Tins Chopped Tomatoes.
1 Onion Finely Chopped.
10 Tablespoons Olive Oil.
4 Portions Mashed Potato (see basics).
1/5 Bunch Chopped Basil.

Directions:

In a roasting tray or large pan, heat 3 tablespoons of olive oil, add Lamb Shanks & brown all over. Add carrots, celery, ½ thyme, ½ rosemary & 4 cloves of garlic.

Mix well together and then add white wine and 1 bottle of water. Place in a medium oven for 2 ½ hours or just until the meat comes away from the bone.

In a medium sized pan, heat 1 tablespoon of olive oil & remaining garlic & herbs and cook without colour for 10 minutes.

Add tomatoes and cook slowly for 1 hour. Boil lentils in 1.5 litres of water for approx 20 mins, drain, add salt & pepper & keep warm.

Re-heat mashed potato, add 1 tablespoon of olive oil & season well.

In a blender, blend tomato mixture, add salt & pepper if necessary.

To assemble, place a spoonful of mashed potato in centre of plate, pour lentils around outside of potato & drizzle tomato sauce over lamb.