Flavorite Hydroponic Tomatoes -

Lamb shanks with lemon and lentils

 

4 lamb shanks trimmed of all fat

1 large onion diced

1 eggplant diced

800g tinned 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

2tbs chopped mint

Preheat oven to 180C. Place shanks in a lage casserole dish with onion, eggplant, tomatoes and wine. Top with the rosemary and lemon slices, then cover and bake for 90min.

Add the lentils, mushrooms and 375ml water and bake for a further 45min, or until the lentils are soft. Sprinkle with lemon juice zest and mint. Serve with steamed vegetables.