Lamb Shanks, Red Lentils and Broccolini

This meal will awaken your senses as Spring awakens the earth! SIGHT: By its bright beautiful colors! SMELL: By the aromas of the fresh herbs, caramelized vegetables and the roasting lamb! TOUCH: The textures of the meal melting over your tongue! TASTE: Sweet, buttery, earthy, savory and the freshness of this combination! HEARING: Mmmmmmms and ahhhhhs as your family indulge in this delicious meal!!!

Lamb Shanks, Red Lentils and Broccolini


For 4 Person(s)


  • Shanks:
  • 4 Tablespoons Olive oil
  • 4 Lamb shanks
  • 1 teaspoon dried oregano
  • 1 onion peeled and quartered
  • 4 large cloves garlic peeled and smashed
  • 2 cups Red Wine of your choice
  • 1 (4 cup) carton of beef broth
  • 1 large sprig of fresh Rosemary
  • 2 cups Red Lentils (They look like little gems don't they?!!)
  • 2 Tablespoons olive oil
  • 1 pint cherry tomatoes quartered
  • 1 medium onion peeled and sliced
  • 1 large red pepper roasted (skin, stem and seeds removed) or you may use 1 cup of jarred roasted red pepper
  • 1 clove garlic peeled and grated
  • salt to taste
  • 2 bunches of broccolini rinsed and ends cut off
  • oil
  • 2 cloves garlic sliced
  • 1 lemon zested and juiced
  • 2 sprigs Fresh Mint sliced into thin ribbons
  • Salata or Feta crumbled
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    1. Lamb Shanks:
    2. Preheat oven to 350 degrees
    3. On stove top Heat olive oil in 5 quart oval dutch oven using med heat
    4. Dry lamb shanks well with paper towel
    5. Season shanks with oregano, salt and pepper
    6. Place shanks in dutch oven and brown on all sides
    7. Remove shanks from pan and put on plate
    8. Add onions and cook til translucent
    9. add garlic and cook til fragrant (3 to 4 minutes)
    10. Deglaze pan with red wine
    11. add lamb shanks and any accumulated juices back into pan
    12. add enough beef broth to almost cover lamb shanks
    13. add Rosemary sprig
    14. Put lidded Dutch oven into a 350 degree oven and braise for 2 hours turning shanks every 30 minutes.
    15. Red Lentils:
    16. In a large saute pan, heat olive oil over medium low heat
    17. When oil shimmers, add onions, tomatoes and roasted pepper
    18. after 4 minutes add grated garlic
    19. caramelize vegetables.
    20. Remove from heat and put into the bowl of a food processor.
    21. Boil lentils in water til tender.
    22. Drain lentils and add to food processor bowl
    23. Lightly puree lentils and caramelized veggies
    24. Add sea salt to taste
    25. Broccolini:
    26. Boil broccolini til tender and drain well
    27. Heat olive oil and garlic in large pan til fragrant
    28. Remove garlic (you are flavoring oil)
    29. lower heat and add broccolini
    30. saute til glossy about 5 minutes
    31. add lemon zest and mint
    32. add lemon juice
    33. Remove from pan and put on large serving platter
    34. Sprinkle Ricotta Salata or Feta over broccolini

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