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Cozy Lamb and Lentils with Gremolata
This delicious fall supper is a meal in a dish. It’s a spin-off from the traditional Italian osso buco version, but we’ve scaled it up using farm-fresh lamb shanks. Served with long-simmering diced veggies and some lovely Puy lentils, it’s an instant crowd pleaser. Bonus: as a cut of meat, lamb shanks are less expensive and boast oodles of healthy collagen. Cooked low and slow, the meat literally falls away from the bone in tender chunks.
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Ingredients
- 6 lamb shanks, about 11 oz (312 g) each (see tip)
- 1/2 tsp (2 mL) sea salt
- 1/2 tsp (2 mL) freshly ground black pepper
- 2 Tbsp (30 mL) grapeseed oil
- 2 large carrots, peeled and finely diced
- 2 celery stalks, peeled and finely diced
- 1 large onion, peeled and finely diced
- 2 large garlic cloves, smashed and minced
- 1 cup (250 mL) dry white wine
- 1 cup (250 mL) water
- 28 oz (796 mL) can plum tomatoes, drained and chopped
- 3 generous sprigs fresh thyme
- 1/2 tsp (2 mL) minced fresh rosemary
- 1 1/2 cups (350 mL) dry Puy lentils, rinsed and drained
- Zest from 2 lemons
- Zest from 1 orange
- 1/4 cup (60 mL) finely minced fresh parsley
- 1 large garlic clove, smashed and finely minced
Nutrition
Per serving:
- calories 473
- protein 43g
-
fat
13g
- saturated fat 4g
- trans fat 0g
-
carbohydrates
41g
- sugars 7g
- fibre 8g
- sodium 547mg
