Saute 5 more minutes. Add the tomatoes vinegar lentils and 225ml 8fl oz boiling water and bring to the boil. Preheat oven to 500 f. Stir through lentils tomatoes water wine and vinegar and bring to the boil. Sprinkle generously with salt and pepper.
Rub thyme and mint over lamb shanks. Put the lentils onion carrot and garlic in the bottom of a large oven proof pot and set the browned lamb on top. Spread onions celery and carrots over bottom of large roasting pan. Season lamb shanks well with salt and pepper. Set seared shanks aside.
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Tuck the herbs in around the lamb pour the wine and stock overtop and sprinkle everything with salt and pepper. Sear the lamb shanks over medium high heat until browned on all sides working in batches if necessary. Bring to a boil. To keep the theme. Carefully add the mixture to the lamb in the slow cooker cover and cook on low for 5 6hr.
If you like once the shanks are tender cut the meat in chunks off the bone. Saute onion carrot celery and chili in same pan for 4 5 minutes until onion is tender. Heat the oil in a large dutch oven 6 to 7 quart over medium heat. Being alone and handling the entire process from setting up lights and cameras to. Add onion garlic and ginger.
Its fun putting your creative processes together especially at a time when ingredients and resources are few. Braised lamb shanks are wonderfully succulent and versatile as this mildly spicy curry dish shows. Its fun putting your creative processes together especially at a time when ingredients and resources are few. If you like once the shanks are tender cut the meat in chunks off the bone. Tuck the herbs in around the lamb pour the wine and stock overtop and sprinkle everything with salt and pepper.
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