Lamb, Bacon and Lentil Stew
Servings: 4
This Lamb, Bacon, and Lentil Pot is the ultimate comfort dish, packed with tender lamb shanks, smoky bacon, and hearty lentils. It's a one-pot wonder that's easy to prepare and perfect for those days when you want a wholesome, nourishing meal with minimal effort.
Ingredients
- 2 onion/s -peeled and sliced
- 2 clove/s garlic -sliced
- 400 g can brown lentils -drained and rinsed or 1 cup cooked brown lentils
- 3 carrot/s -sliced roughly
- 4 rasher/s bacon -diced roughly
- 100 g mushrooms -Swiss brown or button, sliced (1 cup)
- 3 stick/s celery -sliced roughly
- 2 tbsp fresh rosemary leaves -chopped (or 1 tablespoon of dried)
- Sea salt and freshly ground black pepper
- 60 ml red wine (¼ cup)
- 250 ml chicken broth or stock (1 cup)
- 4 lamb shanks -small, or two large ones (depending upon your appetite)
Optional extras
- 1 zucchini/s - or eggplant or parsnip, diced
Instructions
- Preheat your oven to 160℃/320℉ (fan-forced).
- In a large oven proof dish (I like my cast iron pot), place the lamb shanks and brown quickly on the stove top (in a little olive oil or ghee) over a medium high heat. This is not essential and I have to confess, I'm a bit lazy and tend to take the just throw it all in approach.
- Next, add all of the ingredients, season and stir to combine. Make sure the lamb shanks are toward the bottom of the dish and covered with the liquid and other ingredients.
- Place the lid on the pot and cook for 3 hours. I aim for 3 hours, as the longer it cooks the more tender the lamb. I tend to put it in the oven before school pick up and it's ready in time for dinner. It's very forgiving so can easily cook for longer. *
- Sprinkle with finely chopped parsley (good way to hide this very nutritious green) and serve alone or with one of the following...
Slow Cooker
- This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.
Serving suggestions
- Steamed and buttered vegetables.
- Mashed potato, sweet potato or pumpkin (soaks up the delicious juices).
- Pureed or mashed cauliflower.
- Green beans, steamed and dressed with lemon juice, zest and EV olive oil.
- A simple bowl of greens or a salad.
Make-ahead
- Re-heat in a low oven until just hot.
Store
- Airtight in the fridge and can also be frozen (remove the bone to freeze).
Grab Bag Formula Method
- If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
- Place all of the ingredients (other than those for serving) into the Grab Bag.
- Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
- To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
- Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay. Place the lid on the pot, set your oven to 160°C/320°F (fan-forced) and cook for 3½-4 hours. The thicker the lamb shanks the longer it will need to cook.
- ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.ORIf you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.