Lamb Shank Stew with Green Lentils | French
Braised lamb shanks slow cooked in red wine, tomatoes and olives, served on a bed of bay flavoured lentils with carrots and tomatoes.
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- Baking dish
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- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Plate
Ingredients
- 1 leaves bay leaf
- 40 grams black olives
- black pepper (to taste)
- 1 whole carrots
- 360 grams cherry tomatoes
- 3 sprigs fresh thyme
- 2 cloves garlic
- 2 whole lamb shank
- 3 tbsp olive oil
- 2 whole onions
- 250 ml red wine
- salt (to taste)
- 1/4 cube stock cube chicken
- 1/4 cube stock cube lamb
- 1 tin tinned green lentils
- 300 ml water (boiling)
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