Slow cooked lamb served with a rich lentil stew and parsley salad with a sharp, salty dressing.
Category: not set
Cuisine: not set
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
200 ml/7floz red wine
1 pints lamb stock
1 tbsp olive oil
½ onion diced
2 garlic cloves peeled and chopped
½ carrot diced
200 g/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
110 ml/4floz light olive oil
8 fillets of anchovies
1 tbsp capers
salt and freshly ground black pepper
1 small bunch of parsley (leaves only)
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