- 0:20 Prep
- 2:30 Cook
- 4 Servings
- Capable cooks
Keep tasty lamb and lentil stew on hand in the freezer and you’ll have dinner in a snap!
Ingredients
- 2 large (900g) lamb shanks
- 1 tablespoon olive oil
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, peeled, finely grated
- 3 teaspoons Moroccan seasoning
- 2 cups Massel chicken style liquid stock
- 1 tablespoon tomato paste
- 1 cinnamon stick
- 1 tablespoon honey
- 400g can brown lentils, drained, rinsed
- 1/2 cup fresh coriander leaves
- Pumpkin mash, to serve
- Steamed green beans, to serve
Method
- Step 1Trim fat from shanks. Heat oil in a large, heavy-based saucepan over medium-high heat. Cook shanks, turning, for 4 to 5 minutes or until browned. Transfer to a plate. Add onion to pan. Cook, stirring, for 3 to 4 minutes or until softened. Add garlic, ginger and seasoning. Cook, stirring, for 2 minutes or until fragrant.
- Step 2Add stock, tomato paste, cinnamon and honey. Return shanks to pan. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes. Remove lid. Simmer for 30 minutes, turning shanks occasionally. Transfer shanks to a plate. Add lentils to pan. Simmer for 10 to 12 minutes or until lentils are heated through.
- Step 3Remove meat from shanks. Roughly shred. Return meat to pan. Simmer for 5 minutes or until heated through. Serve with pumpkin mash, beans and coriander.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1753 kj
Energy
19g
Fat Total
6g
Saturated Fat
4g
Fibre
44g
Protein
132mg
Cholesterol
697.78mg
Sodium
9g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Spoon stew into an airtight container. Freeze for up to 3 months.
To thaw: Thaw in fridge overnight. To reheat: Place in a saucepan over medium heat. Cook, stirring, for 10 minutes or until heated through.
- Author: Cathie Lonnie
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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