Ingredients 1 tbsp olive oil 4 lamb shanks 1 brown onion, diced 2 cloves garlic, crushed 2 carrots, diced 400g tin brown lentils 1 bay leaf 700g bottle tomato paste 3 cups (750ml) beef stock Method Heat oil in a large casserole or heavy-based saucepan. Season lamb shanks well then brown on all sides. Remove and set aside. Lower heat and add onions, garlic and carrots, and cook, stirring occasionally, for 4 minutes. Drain and rinse lentils then add them to the saucepan with the bay leaf. Return lamb shanks then pour over passata and stock. Bring to the boil, then reduce heat, cover with a lid and simmer for 2 hours, topping up with stock or water as required. Serve with mashed potatoes and steamed green vegetables.
