Spiced Lamb Shanks with Gingered Lentils

Name: Spiced Lamb Shanks with Gingered Lentils
Ingredients: 4 lamb shanks, about 1 pound/450 g each, trenched; Coarse sea salt and freshly ground pepper; Coarse sea salt and freshly ground pepper; 3 tablespoons rendered lamb tat or lard; 3 tablespoons rendered lamb tat or lard; 4 carrots, peeled and sliced 1 onion, halved and sliced; 4 carrots, peeled and sliced 1 onion, halved and sliced; 1 stalk celery, sliced; 2 tablespoons fennel seeds, toasted; 2 tablespoons coriander seeds, toasted; 12 green cardamom pods, crushed and seeds removed; 1 teaspoon cumin seed, toasted; 8 garlic cloves, crushed; Two 5-inch/13-cm cinnamon sticks; ¼ teaspoon chile flakes; 2 cups/500 ml fruity white wine like Gewurztraminer; 2 cups/500 ml fruity white wine like Gewurztraminer; 1 lemon; 1⅓ cups/8¾ ounces/250 g split orange lentils or masoor dal; 1⅓ cups/8¾ ounces/250 g split orange lentils or masoor dal; One 1-inch/2.5-cm piece fresh ginger, peeled and diced; ½ cups/625 ml water; 3 tablespoons chopped flat-leaf parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

While trenching the shanks is not necessary, it does dress this dish up and makes the final presentation more impressive. Remember that people eat with their eyes too, and the carrots and the orange lentils also make this dish look good. Toasting the spices in a pan until fragrant releases their volatile oils and improves their flavor. I love all sort of lentils and these gingered ones match well with the mixture of spices in the lamb. You can make the lamb ahead and reheat it, but the lent

Ingredients

Gluten-free

Ingredients

Method