Lamb Shanks with Wheat Berries and Lentils


Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each lamb shanks
1 cup wheat berries
SAUCE
4 cups chicken stock
1/2 each onion -- diced
2 each bay leaves
1 sprig thyme
1 cup green lentils
2 each parsnips -- peeled
1 cup canola oil and 1/4 cup olive oil
1/4 pound bacon -- chopped
Mirepoix
1/2 each white onions -- peeled and diced
2 stalks celery -- peeled and diced
6 cloves garlic -- peeled and smashed
2 cups red wine
2 cups lamb stock
4 each tomatoes blanched, and seeded -- chopped
1 sprig thyme
2 carrots -- peeled and diced
1 sprig basil
2 tablespoons butter
each rosemary
GARNISH
1 small chives -- chopped
1 each tomato skinned and seeded -- diced
1/4 pound mixed salad greens

Soak wheat berries in water overnight making sure the water comes 2 inches above the top of the berries. Drain the next day.

Make the sauce: Place 2 cups of stock, onion, 1 bay leaf, 1 thyme sprig, and half the bacon in a heavy saucepan. Cover and cook 2 hours over medium heat. Strain and reserve.

In another saucepan, cover and cook the lentils over medium heat, with the remaining stock and bacon for 1 hour, or until tender. Strain and reserve.

Make the parsnip chips: On mandolin, slice the parsnips into 1/8-inch-thick-strips. Cook in hot olive oil for 2 to 3 minutes, turning once, until browned. Drain on paper towels and season with salt and pepper.

Season the lamb with salt and pepper.

In a roasting pan, heat the canola oil and sear the lamb on both sides for minutes until it reaches a nice brown color. Drain of the oil and return to the pan.

Preheat oven to 400

In the same pan, slowly cook the vegetables (mirepoix) with the garlic. Add the red wine and stock. Then add the tomato, remaining bay leaf, thyme sprig, rosemary, cracked pepper and basil, and cook in the oven about 2 1/2 hours until tender. Remove, strain, then reduce the juice over high heat to make the liquid a little syrupy. When the stock thickens (about 30 minutes), whisk in the butter. Season to taste.

To serve: Reheat the lentils and wheat berries in the lamb sauce and serve over lamb on a large plate. Garnish with fried parsnip and a handful of mixed salad. Top with chopped chives and tomato.

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