Braised Lamb Shanks with Puy Lentils and Pickled Lemons

Claire Macdonald uses long gentle cooking in this winning recipe for a warming lamb casserole
By Claire Macdonald
Braised Lamb Shanks with Puy Lentils and Pickled Lemons
  • Rating:
  • Cook Time: 3 hours 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 4 tbsp olive oil
  • 4 lamb shanks
  • 12 banana shallots, peeled and halved
  • 4 cloves garlic, halved
  • 2 tsp cumin seeds
  • 1/2 tsp ground cinnamon
  • 2 preserved lemons, chopped
  • 340 g Puy lentils
  • 900 ml vegetable stock
  • freshly ground salt and black pepper
  • wilted spinach leaves, to serve


1. Preheat the oven to 150C/gas 1. Heat half of the olive oil in a large casserole dish and cook the lamb shanks for 6-7 minutes, until well browned on all sides. Remove from the casserole and keep warm.

2. Add the remaining oil to the pan and fry the shallots for 5 minutes or so, until they are golden brown all over.

3. Add garlic and spices and cook for 4-5 minutes.

4. Stir in the lentils and pickled lemons.

5. Add the stock. Bring to simmering point and replace the lamb shanks in the casserole. Cover and cook for 3 hours.

6. Serve straight from the oven with wilted spinach.

Rate This Recipe