Plant-based lamb shanks

By July 27, 2017Recipes

On days off, this is an incredibly easy meal to get going, and makes for minimal washing up after eating. I’ve used lentils and the veggies I had available in the crisper – you can use pretty much any veg you like, or sub in beans / chick peas for lentils. Things like snow peas should probably be added late in cooking – but then, you’d have to open the oven part-way through cooking to do that…which defeats the purpose of “set and forget” cooking. I’m good with eating them well-done, in order to fit in a trip to the park instead!

INGREDIENTS – serves 2 large meals, WITH leftovers

  • 2 lamb shanks
  • 1 tin brown lentils, drained
  • 2 white potatoes, 1 sweet potato – both UNPEELED
  • 2 carrots UNPEELED, chopped in chunky widths
  • 6 sticks celery, roughly chopped
  • 1 fresh tomato, halved and quartered
  • 2 brown onions – roughly chopped
  • 1 cup green beans or snow peas
  • garlic cloves – keep whole, 5 is a minimum…
  • 4 long rosemary sprigs
  • ½ cup red wine
  • 2.5 cups hot water
  • 1 Massel’s vegetable stock cube or 2 tsp Herbamare veggie salt (loosely packed)
  • 2 tbsp tomato paste
  • 2 tsp brown sugar

METHOD

  1. Preheat oven to 180C.
  2. Arrange (i.e. throw in) a bottom layer of chopped vegetables + garlic cloves + 2 rosemary sprigs in a large casserole dish
  3. Next add your lamb shanks, then remaining vegetables, lentils + rosemary.
  4. Dissolve the stock cube, sugar, tomato paste with 2.5 cups of hot water. Pour over the veggies + lamb.
  5. Next pour over your red wine, and more water if your dish is shaped such that lots of veg are going to be out of liquid.
  6. Cook, covered for 3 hours.

Enjoy your healthy-hearty plant-based winter-warmer one-pot-wonder…

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