1. Preheat oven to moderately slow (160c). 2. Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate. 3. Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil. 4. Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours. 5. Uncover and cook a further hour or until meat is almost falling off the bone. 6. Stir parsley through and serve over mashed potatoes with green vegetables if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
