Braised Lamb Shanks and French Lentils
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| Serves | 2 |
| Prep time | 1 hour |
| Cook time | 2 hours, 30 minutes |
| Total time | 3 hours, 30 minutes |
| Meal type | Main Dish |
Ingredients
- 2 lamb shanks (six to eight ounces each)
- 12oz green or French lentils (a scant 2 cups)
- 1- 28oz can of crushed tomatoes (I use San Marzano)
- 1/2 Large sweet onion (sliced thin)
- 2 cloves garlic (smashed)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper
- 1-2 teaspoon kosher salt
- fresh ground black pepper
- 4 cups chicken stock
- 3 tablespoons safflower oil (or other oil suitable for high heat)
Directions
| Step 1 | |
 Preheat oven to 257F Using some of the salt called for, salt and pepper the shanks Heat the oil in a heavy lidded pan or Dutch oven, and when oil is shimmering add the shanks | |
| Step 2 | |
 Brown shanks on all sides, this will take 10-15 minutes Remove to a plate, and turn heat down to low | |
| Step 3 | |
| Add crushed red pepper and cinnamon to pot, and stir until spices are fragrant (be careful not to inhale over the pot!), add garlic, and stir until garlic starts to crisp, turn heat to medium-high and add onions, stir until onions are starting to crisp, don't allow to get too brown, monitor heat and keep stirring | |
| Step 4 | |
 Once onions are crispy (about 10 minutes) add chicken stock and stir well, bring to a simmer and add lentils to pot, stir, and allow lentil to cook for about ten minutes over medium-high heat. Add tomatoes to pot, rinsing can with about 1/2 cup of water to get all the tomato out. | |
| Step 5 | |
|
Bring mixture to a boil, stir well, and add shanks back to pot Cover and put into oven for 90 minutes | |
| Step 6 | |
| After 1 1/2 hrs turn shanks over, and return pot to oven for another hour. Lamb should be falling off the bone. | |