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Lamb Shanks With Lentils

Lamb Shanks With Lentils recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 512.7
Dietary: Gluten-free
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
  • 6 md Lamb shanks, about 8 oz each
  • 1.5 cups Lentils
  • 2 tablespoons Vegetable oil
  • 3 cups Water
  • 0.5 cups Water
  • 1 sm Onion, stuffed with 3 whole cloves garlic
  • 2 teaspoons Minced garlic
  • 2 teaspoons Salt
  • 0.5 cups Chopped celery
  • 0.5 teaspoons Dried oregano
  • 1 Bay leaf
  • 6 Thin lemon slices
  • to taste Pepper
Directions
  1. 1
    Pat lamb shanks dry and season with salt and pepper.
  2. 2
    Heat vegetable oil in a large skillet over medium-high heat.
  3. 3
    Brown lamb shanks on all sides.
  4. 4
    Add water, minced garlic, half of the salt, oregano, and pepper to the skillet.
  5. 5
    Cover and cook over low heat for one hour, or until meat is tender.
  6. 6
    Rinse lentils and drain well.
  7. 7
    In a medium saucepan, combine lentils, water, onion, celery, bay leaf, and remaining salt.
  8. 8
    Simmer uncovered for 50-60 minutes, or until vegetables are tender.
  9. 9
    Preheat oven to 350°F (175°C).
  10. 10
    Pour lentil mixture into a greased baking dish.
  11. 11
    Top with braised lamb shanks and lemon slices.
  12. 12
    Bake for 20-25 minutes, until liquid is absorbed and lentils are heated through.
  13. 13
    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.

Keywords: lamb, shanks, lentils, greek, braised, oregano, garlic, lemon, savory, hearty, dinner, comfort food, slow cooked, meat, legumes
Read it online: https://www.chefs-mate.com/recipe/lamb-shanks-with-lentils/