Sunday, 1 December 2013

Recipe - Lamb Shanks with Lentils

Bloody hell, blog has really slowed down. Should I quit? Should I? I'm reading a book in which Alan Bennett says the only thing worth doing is keeping a diary. (I've totally paraphrased and in the process changed the sentiment. Sorry, Alan Bennett.) I sort of agree with all that crap about self-reflection being very important and necessary for improvement. However, speaking as someone who has kept REAMS of diaries in the past, I know self-reflecting can often just be too hard/cringe/terrible. Indeed, I have ripped up said diaries into millions and millions of pieces and they can never be looked back upon. Except that, they can. I have a very crisp memory which has documented all of my failures and darkest and most embarrassing moments and will never ever let me forget them. Sometimes, they haunt me in the form of dreams where you can even SMELL what that time of your life smelt like and you wake up all ARGJHJ;D WHAT WHY ARE YOU DOING THIS SUBCONSCIOUS and then it takes you a moment to realign. Anyway, basically, I'm not sure I agree with Alan Bennett. Diaries are only enjoyable to read back upon if you're a great playwright/similar where they're not really diaries, they're 'memoirs'. And with memoirs, you can somewhat filter what gets through and how you record things so it's more palatable for people to consume. JUST AS WITH THIS BLOG! So maybe I'll keep writing to keep AB happy. (The book is Love, Nina and I highly recommend that you all read it. Incidentally, the book is sort of like a set of diary entries from a time in her life except, again, a little less personal as you know someone else will read them.)


Lamb shanks with green lentils 
1 tbsp vegetable oil
4 lamb shanks 
2 small onions, chopped
2 carrots, peeled and chopped
6 garlic cloves, peeled and crushed
1 sprig fresh rosemary
2 bay leaves
1 tsp dried thyme
250ml white wine
200ml chicken stock
1 cup green lentils
1 tbsp fresh parsley, chopped
Salt and black pepper

Season shanks all over.

Brown in veg oil over a high heat.
Set aside to a plate.
Turn the heat to medium.
Add the onions, garlic and carrots to the pan.
Let brown gently.
Add lentils and fry for a minute.
Add a sprig of rosemary, chopped, 1 tsp dried thyme, 2 bay leaves
Add white wine to deglaze the pan.
Return the shanks to the pan.
Add enough stock to cover the meat of the lamb.
Place in an oven for 2 hours.
Scatter over the chopped parsley and season to taste.

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