Braised Lamb Shank with Roasted Carrots and Lentils
2 cups beluga or green lentils
3 cups water
1 bay leaf
3 sprigs of thyme
1 teaspoon of cumin
a large pinch of salt
2-3 weighing approximately 1.5lbs Lamb Shanks
1 large onion, quartered
3 large carrots, peeled and rough chopped
1 large bunch of thyme
4 bay leaves
4 cloves of garlic, smashed
2 cups of red wine
2 cups of chicken stock
Freshly Ground Pepper
4 large carrots, medium diced
1/2 T sherry vinegar
1 T grapeseed oil
1/2 bunch of parsley, minced
1 clove of garlic, minced
1 lemon, zested
1 T of good extra virgin olive oil
Salt and Pepper
1. Preheat oven to 325. Season lamb shanks with an even coating of salt and pepper. In an oven proof dutch oven, sear shanks over medium heat until evenly browned.
2. Add wine, stock, onion, carrots, thyme, bay leaves, and garlic to the shanks. Cover the shanks until completely immersed with water. Cover the pot and let cook in the oven for 3 hours.
3. While the shanks cook, peel the 4 large carrots. Cut in half and then square off each half. Cut the carrot into 1/4" cubes. Cut the leek at both ends, you shouldn't have dark green bits from the leek top. Cut the leek in half vertically, cleaning off any residual dirt from the outer layers. Julienne the leek diagonally, reserve.
4. Coat carrots in oil, sherry vinegar, salt, and pepper. Roast carrots in oven for 30 to 45 min or until they lose their bite but are not mushy. Coat the leeks in a bit of oil and let cook with the carrots for the last 10 minutes.
5. In a medium saucepot, add lentils, water, bay leaf, sprigs of thyme, teaspoon of cumin, and a large pinch of salt. Bring pot to a simmer and let cook for 25 min. Cook until lentils are completely cooked without being mushy.
6. Mix parsley, lemon, garlic, olive oil, salt, and pepper.
7. Spoon lentils into bowl. Add the carrots and leek mixture. Place the lamb atop the lentils, garnish with the gremolata.