Cover and bake for 3 31 2 hours until the lamb is very tender. Saute 5 more minutes. Heat a generous amount of cooking oil enough to cover the bottom of the pot with more than just a film in a large dutch oven pot or braising pan. Put the lentils onion carrot and garlic in the bottom of a large oven proof pot and set the browned lamb on top. Tuck the herbs in around the lamb pour the wine and stock overtop and sprinkle everything with salt and pepper.

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. Add onion garlic and ginger. Combine 1 tbsp of the curry paste and 1 tbsp of the oil in a small bowl. Being alone and handling the entire process from setting up lights and cameras to. Serve the meat over red lentils simmered in diluted glace d agneau gold and mixed with a little butter and some dried currants.

If you like once the shanks are tender cut the meat in chunks off the bone. Season lamb shanks well with salt and pepper. To keep the theme. Season the lamb shanks with salt and pepper. Transfer the shanks to a platter but do not stack.

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Add curry powder and stir for 30 seconds. Spread onions celery and carrots over bottom of large roasting pan. Sear the lamb shanks over medium high heat until browned on all sides working in batches if necessary. Its fun putting your creative processes together especially at a time when ingredients and resources are few. Rub thyme and mint over lamb shanks.

Sprinkle generously with salt and pepper. Saute onion carrot celery and chili in same pan for 4 5 minutes until onion is tender. Preheat oven to 500 f. Add vegetable broth tomatoes with juice lentils carrots and zucchini. Transfer to a plate.

Sprinkle lamb with salt and pepper. In a big pot over medium high heat saute lamb in oil for about 5 minutes or until lamb is browned. Add the tomatoes vinegar lentils and 225ml 8fl oz boiling water and bring to the boil. When the oil is quite hot brown the shanks in 2 batches turning so as to brown all sides approximately 15 minutes per batch. Set seared shanks aside.

Bring to a boil. Stir through lentils tomatoes water wine and vinegar and bring to the boil. Bring to a boil. Sprinkle lamb with salt and pepper. Sprinkle generously with salt and pepper.

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Stir through lentils tomatoes water wine and vinegar and bring to the boil. Add curry powder and stir for 30 seconds. If you like once the shanks are tender cut the meat in chunks off the bone. 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. Cover and bake for 3 31 2 hours until the lamb is very tender.