Slow Cooker Lamb Shanks + Lentils
I never liked masoor/lentils as a child, however I ate them a lot during my first pregnancy when my iron levels were low. The GPKid#2 had never had lentils before so I thought I’d make an Parsi style lentil (masoor) dish with added flavour from delicious lamb shanks. It was a hit with the kids, my hubby and my sister in law who took home a bowl as she had a taste and loved it! This recipe is written for a slow cooker. Stove top recipe to follow shortly.
Preparation Time: 15 minutes + Overnight soaking / Cooking Time: 6 – 8 hours
- 375g green lentils
- Hot water, for soaking
- 1 tbl salt, for soaking
- 2 tbl oil or ghee, for frying
- 1 large brown onion, finely chopped
- ½ cup tomato passata
- 1 heaped tsp garlic and ginger paste
- ½ tsp turmeric powder
- ½ tsp garam masala powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp black mustard seeds
- 30 curry leaves
- 2 small green chillies (optional – omit if making this for kids)
- 3 cups chicken stock
- 1 – 2 tsp salt (depending on how salty your stock is)
- 4 large lamb shanks (approx. 2kg)
- Rinse the lentils and place them in a large bowl. Pour in hot water until water level is 2 inches above lentils. Add the salt and stir gently to dissolve. Leave lentils to soak overnight.
- Once soaked, rinse thoroughly with water in a colander and set aside to drain.
- Heat a wok on medium heat, add oil, onions and fry for 5 minutes until onion is golden brown and caramelised.
- Add the passata, stir and simmer for 5 minutes until thickened.
- Add garlic and ginger paste, turmeric, garam masala, cumin, coriander, mustard seeds and curry leaves. Fry for 2 minutes until fragrant. Shut heat.
- Add lentils to curry mix and gently mix to coat lentils as evenly as possible.
- Pour lentil mix into a 6L slow cooker. Add chicken stock and salt to taste.
- Push the lamb shanks into the lentils and stock.
- Cover with lid and cook on medium heat setting for 6 hours, or until lentils are thoroughly soft and lamb is falling off the bone. NOTE - If mixture looks too thick around 3 hours, add one more cup of stock. The lamb and lentils will not cook thoroughly if there is not enough liquid.
- Shut off cooker and leave to let it cool slightly for 15 minutes and so lentils absorb any excess liquid to form a nice thick consistency. NOTE - If lentils and lamb are cooked but dish looks too watery, remove lid, and boil for 30 minutes on high heat setting on pressure cooker.
- Remove lamb from the bones, and lightly break apart with two forks.
Serve with basmati rice, or with chapatti/bread. Enjoy! GPW