Ingredients
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1 large brown onion, chopped
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2 large carrots, peeled, chopped
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2 celery stalks, chopped
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1 cup dried brown lentils, rinsed
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1 teaspoon ground ginger
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1 teaspoon ground coriander
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2 teaspoons ground cumin
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2 teaspoons dried mint
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2 teaspoons lemon rind, finely grated
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2 garlic cloves, crushed
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8 French-trimmed lamb shanks
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1 cinnamon stick
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2 cups chicken consomme
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2 x 400g cans chopped tomatoes
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Couscous, to serve
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Fresh coriander leaves, to serve
Method
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1Place onion, carrot, celery and lentils in the bowl of a 7-litre slow-cooker. Stir in ginger, coriander, cumin, mint, lemon rind and garlic. Add shanks and cinnamon. Add consomme and tomato. Season with salt and pepper. Cover with lid.
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2Turn cooker on low. Cook for 8 hours or until lamb is tender, turning shanks every 2 hours. Using a large spoon, skim and discard fat from surface. Serve with couscous and coriander.
Source: taste.com.au
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