Slow Cooked Lamb Shanks With Lentil Ragout

• 8 None lamb shanks, Frenched
• 2 tbsp seasoned flour
• 2 tbsp olive oil
• 1 None onion, coarsely chopped
• 1 None carrot, coarsely chopped
• 1 stalk celery, trimmed, chopped
• 1 None long red chili, finely chopped
• 1 (13.5 oz) can brown lentils, rinsed, drained
• 1 (13.5 oz) can crushed tomatoes
• 1/2 cup red wine
• 1/4 cup balsamic vinegar
• 1/3 cup chopped fresh parsley leaves

1. Preheat oven to 325u0b0F.
2. Toss lamb shanks in flour, shaking off excess. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown lamb for 4-5 mins. Transfer to a plate and set aside.
3. Add onion, carrot, celery and chili to pan and saute for 4-5 mins, until onion is tender. Stir in lentils, tomatoes, 1 cup water, wine and vinegar. Bring to a boil. Return lamb to pan and bake, covered, for 1 hour, stirring occasionally. Remove lid and bake, uncovered, for 1 hour, or until meat is almost falling off the bone.
4. Stir in parsley just before serving.

lamb shanks, flour, olive oil, onion, carrot, celery, long red chili, brown lentils, tomatoes, red wine, balsamic vinegar, parsley

Taken from recipes-plus.com/api/v2.0/recipes/35277 (may not work)