Beer Braised Lamb Shanks

• 4 None large lamb shanks
• 1 tbsp all-purpose flour
• 1 tbsp olive oil
• 3.5 oz pancetta, roughly chopped
• 2 None small Spanish onions, roughly chopped
• 2 None carrots, peeled, roughly chopped
• 1/2 bunch fresh thyme, leaves picked, plus extra chopped, to serve
• 2 cloves garlic, finely chopped
• 10.5 oz brown lentils
• 2 1/2 cups beef stock
• 1 1/2 cups pale ale beer
• None None mashed potatoes, to serve (optional)

1. Preheat oven to 350u0b0F.
2. Season lamb shanks and dust with flour. Heat oil in a large Dutch oven over high heat. Working in batches, sear lamb for 3-5 mins. Set aside. Reduce heat, add pancetta and cook, stirring, for 2 mins, until starting to brown. Add onions, carrots, thyme and garlic. Cook for 3 mins. Add lentils and cook for 1 min. Add stock and beef, cover and bring to a boil. Return lamb to pan and roast, covered, for 1 hour 30 mins, or until very tender.
3. Serve with extra chopped thyme and mashed potatoes, if desired.

lamb shanks, flour, olive oil, pancetta, spanish onions, carrots, fresh thyme, garlic, brown lentils, beef stock, pale ale beer, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/25384 (may not work)