- 1 tbsp olive oil
- 4 lamb shanks (or lamb elbows)
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 stick of celery, chopped
- 1 carrot, chopped
- 3 stalks of rosemary
- 1 tbsp ras-el-hanout
- 200ml/7floz red wine
- 1½ litre/2½ pints lamb stock
- 1 tbsp olive oil
- ½ onion, diced
- 2 garlic cloves, peeled and chopped
- ½ carrot, diced
- 200g/7oz red lentils
- lamb stock (from above)
- salt and freshly ground black pepper
- 1 tbsp chopped parsley
- 1 shallot, cut into rings
- 2 tbsp white wine vinegar
- 110ml/4floz light olive oil
- 8 fillets of anchovies
- 1 tbsp capers
- salt and freshly ground black pepper
- 1 small bunch of parsley (leaves only)
- For the lamb, preheat the oven to 220C/425F/Gas 7.
- Heat a casserole dish until hot, then add the oil and lamb and brown on all sides. Remove from dish and place to one side.
- Add all the vegetables and the rosemary. Sauté until golden-brown then add the ras el hanout and cook for 30 seconds.
- Add the wine and cook until reduced by half.
- Place the lamb back in the dish and cover with lamb stock.
- Place the lid on the dish and put it in the oven for 2½ hours. Check half way through and add more stock if required.
- When cooked, remove the lamb from the dish. Strain the stock through a fine sieve into a pan. Return to the heat and cook it until the stock has reduced by half, then set aside.
- For the lentils, heat a sauté pan until hot, add the oil, onion, garlic and carrot and sweat for a couple of minutes until just softened.
- Add the lentils and enough stock to half cover then bring to a simmer.
- Cook over a gentle heat, adding stock until the lentils are cooked to a sauce consistency, not too dry.
- Season with salt and black pepper then stir in the chopped parsley.
- For the parsley salad, place the shallots in a bowl and pour over the vinegar.
- Add the olive oil, anchovies and capers, mix well then season.
- Pour the mixture over the parsley and mix to combine.
- To serve, blow torch the lamb until browned then place on a plate. Cover with red lentil stew and serve with parsley salad.