This hearty Greek-inspired dish features fall-off-the-bone lamb shanks braised with garlic, oregano, and lemon, served atop a rustic bed of earthy lentils. The lentils are simmered with celery, onion, and bay leaf for a deeply savory texture that perfectly complements the rich, tender meat. It’s a comforting, rustic meal that feels special enough for Sunday dinner yet simple enough for a busy weeknight. Serve with crusty bread to soak up the delicious juices.
Lamb Shanks With Lentils
Description
This hearty Greek-inspired dish features fall-off-the-bone lamb shanks braised with garlic, oregano, and lemon, served atop a rustic bed of earthy lentils. The lentils are simmered with celery, onion, and bay leaf for a deeply savory texture that perfectly complements the rich, tender meat. It’s a comforting, rustic meal that feels special enough for Sunday dinner yet simple enough for a busy weeknight. Serve with crusty bread to soak up the delicious juices.Ingredients
Directions
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Pat lamb shanks dry and season with salt and pepper.
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Heat vegetable oil in a large skillet over medium-high heat.
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Brown lamb shanks on all sides.
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Add water, minced garlic, half of the salt, oregano, and pepper to the skillet.
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Cover and cook over low heat for one hour, or until meat is tender.
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Rinse lentils and drain well.
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In a medium saucepan, combine lentils, water, onion, celery, bay leaf, and remaining salt.
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Simmer uncovered for 50-60 minutes, or until vegetables are tender.
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Preheat oven to 350°F (175°C).
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Pour lentil mixture into a greased baking dish.
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Top with braised lamb shanks and lemon slices.
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Bake for 20-25 minutes, until liquid is absorbed and lentils are heated through.
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Discard onion and bay leaf before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 512.7kcal
- % Daily Value *
- Total Fat 39.0g60%
- Saturated Fat 14.6g73%
- Cholesterol 145.5mg49%
- Sodium 9858.6mg411%
- Total Carbohydrate 1.3g1%
- Dietary Fiber 0.3g2%
- Sugars 0.0g
- Protein 37.7g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
You can substitute vegetable oil with olive oil for a more traditional Greek flavor.
Ensure the onion is peeled but kept whole when adding to the lentils; it infuses flavor and is discarded later.
If the lentils seem too dry after baking, add a splash of broth or water and return to the oven for a few minutes.
