Richly flavoured tender lamb falls off the bone in this hearty casserole. Great for a winters night.
Ingredients
| 4 large | Shanks (Main) |
| 3 Tbsp | Olive oil |
| 10 medium | Pitted green olives |
| 10 medium | Pitted prunes |
| 1 large | Onion |
| 3 large | Garlic cloves |
| 2 cups | Beef stock |
| 1 cup | Red wine |
| 1 Tbsp | Tomato paste |
| 1 medium | Bay leaf |
| 1 tsp | Dried thyme |
| 1 tsp | Ground black pepper |
| 1 cup | Brown lentils |
Directions
- Preheat oven to 325 degrees. chop onions and crush garlic, saute in the oil until transparent.
- Remove from pan and set aside, add shanks to the pan and brown all over.
- return the onions and garlic to the pan and add all the other ingredients, , bring to the boil, stirring.
- Put it all in a casserole dish with a tight lid. cook for 1 1/2 -2 hours at 325-350 degrees. Thicken sauce if necesary with cornflour and water.
- Serve with steamed savoy cabbage and smashed potatoes.