Serve the meat over red lentils simmered in diluted glace d agneau gold and mixed with a little butter and some dried currants. Carefully add the mixture to the lamb in the slow cooker cover and cook on low for 5 6hr. Put the lentils onion carrot and garlic in the bottom of a large oven proof pot and set the browned lamb on top. Heat the oil in a large dutch oven 6 to 7 quart over medium heat. Combine 1 tbsp of the curry paste and 1 tbsp of the oil in a small bowl.

Toss lamb shanks in seasoned flour heat oil in a large saucepan and brown shanks in batches for 4 5 minutes or until browned all over. Add onion garlic and ginger. When the oil is quite hot brown the shanks in 2 batches turning so as to brown all sides approximately 15 minutes per batch. Saute onion carrot celery and chili in same pan for 4 5 minutes until onion is tender. Add vegetable broth tomatoes with juice lentils carrots and zucchini.

Add curry powder and stir for 30 seconds. Rub thyme and mint over lamb shanks. If you like once the shanks are tender cut the meat in chunks off the bone. Transfer to a plate. Season lamb shanks well with salt and pepper.

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Braised lamb shanks are wonderfully succulent and versatile as this mildly spicy curry dish shows. Bring to a boil. Preheat oven to 500 f. Spread onions celery and carrots over bottom of large roasting pan. Season the lamb shanks with salt and pepper.

Saute 5 more minutes. Add the tomatoes vinegar lentils and 225ml 8fl oz boiling water and bring to the boil. Sprinkle generously with salt and pepper. Transfer the shanks to a platter but do not stack. Set seared shanks aside.

Stir through lentils tomatoes water wine and vinegar and bring to the boil. Being alone and handling the entire process from setting up lights and cameras to. Tuck the herbs in around the lamb pour the wine and stock overtop and sprinkle everything with salt and pepper. Sprinkle lamb with salt and pepper. In a big pot over medium high heat saute lamb in oil for about 5 minutes or until lamb is browned.

Heat a generous amount of cooking oil enough to cover the bottom of the pot with more than just a film in a large dutch oven pot or braising pan. To keep the theme. Heat a generous amount of cooking oil enough to cover the bottom of the pot with more than just a film in a large dutch oven pot or braising pan. Stir through lentils tomatoes water wine and vinegar and bring to the boil. Saute 5 more minutes.

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To keep the theme. Braised lamb shanks are wonderfully succulent and versatile as this mildly spicy curry dish shows. Add curry powder and stir for 30 seconds. Toss lamb shanks in seasoned flour heat oil in a large saucepan and brown shanks in batches for 4 5 minutes or until browned all over. Serve the meat over red lentils simmered in diluted glace d agneau gold and mixed with a little butter and some dried currants.