Cooking lamb on the bone in the pot adds lots more flavour to the dish. If you can't get hold of lamb shanks, neck of lamb would be a good alternative, and will take the same length of time to cook. This recipe is taken from "The Slow Cook Book" by Heather Whinney, I just replaced harissa by chipotle paste, but you can hold on to the original recipe and add harissa paste instead.
Ingredients:
1 large lamb shank, chopped into 3-4 parts
1 tbsp plain flour
6 shallots, peeled and left whole
1 garlic clove, crushed
125 g red lentils, rinsed and drained
400 g can chopped tomatoes
500 ml hot chicken or vegetable stock
1 tbsp chipotle paste
1 cup fresh parsley and mint leaves, chopped
season to taste
oil for frying
Method:
Heat oil in a deep frying pan over a medium-high heat. Toss lamb shank in the flour.
Cook the shank in oil for 5-6 minutes, turning so they become golden on all sides.
Remove and set aside. Add some more oil and reduce the heat to medium. Season the shallots with salt and pepper.
Cook, sturring, for 8-10 minutes, until they begin to colour a little.
Stir in the garlic and stir-fry for another 2-3 minutes.
Then add the lentils.
Tip in the tomatoes and the stock, and bring to the boil. Reduce the heat and stir in the chipotle paste, then return the lamb to the pan.
Cover the pan with a lid and cook for 2-2,5 hours until the lamb is tender and falling off the bone. Check occasionally that it's not drying out, topping up with a little hot water if needed.
Add the parsley and mint.
Shred the meat off the bone and serve hot with boiled potatoes.
Bon Appetit!
