This hearty recipe is perfect for cold evenings around the fire.
You will need:
4 x lamb shanks
1 Tub Dr Broth Roast Chicken Bone broth
2 Tbls tomato paste
1 cup lentils
1 cup sliced leeks
Salt, pepper and extra virgin olive oil
Method:
Preheat your oven to 180°C, use a casserole pot with a lid that can go into your oven, and is big enough to fit the shanks.
On top of the stove on a medium heat, sweat the leeks in a little olive oil for about 2 minutes, then stir in your tomato paste and lentils.
Add about a cup of Dr Broth bone broth and stir through.
Season the shanks with salt and pepper and carefully nestle them into the mix. Pour in the rest of the bone broth and top up with water to cover.
Bring to a simmer and cover with parchment paper and the lid– then put into the oven and cook until the shanks are soft about 2 – 2 ½hours.
Serve the shanks with some of your favourite roasted or steamed vegetables with a generous spoonful of the lentils.
You can cook this on the stove top but you must be careful not to let the lentils catch.
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