Preparation time: 15 mins
Cooking time: 2 hours 15 mins
4 lamb shanks, trimmed of all fat
1 large onion, diced
1 eggplant, diced
800g tin tomatoes, no added salt
500ml red or white wine, or water
3 – 4 rosemary sprigs
1 lemon, sliced
185g green lentils
250g mushrooms, sliced
Juice and finely grated zest of 1 lemon
2 tbs chopped mint
Preheat oven to 180C. Place the shanks in a large casserole dish with onion, eggplant, tomatoes and wine. Top with the rosemary and lemon slices then cover and bake for 90mins.
Add the lentils, mushrooms and 375ml water and bake for a further 45mins, or until the lentils are soft.
Sprinkle with lemon juice and serve topped with lemon zest and mint. Serve with steamed vegetables.