Slow-Cooked Lamb Shanks With Lentil Ragout

• 8 lamb shanks
• 2 tablespoons seasoned flour
• 2 tablespoons olive oil
• 1 onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 celery rib, chopped
• 1 red chili pepper, finely chopped
• 400 g brown lentils, rinsed and drained
• 400 g chopped tomatoes
• 1 cup water
• 1/2 cup red wine
• 1/2 cup chopped fresh parsley

1. Preheat oven to moderately slow (160c).
2. Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate.
3. Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil.
4. Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours.
5. Uncover and cook a further hour or until meat is almost falling off the bone.
6. Stir parsley through and serve over mashed potatoes with green vegetables if desired.

flour, olive oil, onion, carrot, celery, red chili pepper, brown lentils, tomatoes, water, red wine, parsley

Taken from www.food.com/recipe/slow-cooked-lamb-shanks-with-lentil-ragout-198908 (may not work)