Braised lamb, red lentil stew and parsley salad Archive

Ingredients

• 1 tbsp olive oil
• 4 lamb shanks (or lamb elbows)
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1 stick of celery, chopped
• 1 carrot, chopped
• 3 stalks of rosemary
• 1 tbsp ras-el-hanout
• 200ml/7floz red wine
• 1½ litre/2½ pints lamb stock
• ½ onion, diced
• 2 garlic cloves, peeled and chopped
• ½ carrot, diced
• 200g/7oz red lentils
• lamb stock (from above)
• salt and freshly ground black pepper
• 1 tbsp chopped parsley
• 1 shallot, cut into rings
• 2 tbsp white wine vinegar
• 110ml/4floz light olive oil
• 8 fillets of anchovies
• 1 tbsp capers
• 1 small bunch of parsley (leaves only)