Ingredients:
2 lamb shanks - approximately 1.5lbs including bones
3- 14oz cans of beef broth
1 cup of Bordeaux
3 springs of rosemary
2 springs of thyme
1 handful of parsley
1 medium white onion
2 shallots
3 red chilies
6 to 7 cloves of garlic
1/2 pound of carrots
1 cup dried french lentils
Directions:
Place the lamb shanks in the bottom of the pressure cooker, add the wine, 2 cans of broth and the herbs. Chop the onion, carrots, chilies, shallots and garlic into small pieces. Add enough water to cover the mixture completely. Seal the pressure cooker, place it on the stove on high. Once at pressure turn the heat down to roughly medium and cooker for an hour.
While the lamb is stewing, prepare the lentils. We buy bulk lentils which require sorting to pick out any stones or other bulk debris. Rinse the lentils under cold water. In another small pot heat up the third can of beef broth until it is on the brink of boiling. Then add the dry lentils and simmer for about 40 to 45 minutes.
Once the lamb had been under pressure for an hour, release the pressure. Open the lid and using 2 forks pull the meat apart and away from the bone. Remove the bones from the stew and set pot back on low heat. Add the cooked lentils. Season with ground pepper and sea salt. Serve. Garnish with fresh parsley.
Drink the rest of the Bordeaux and enjoy with a baguette (we like Ken's the best).
Bon appetite!
