Lamb Shanks with Lentils

Lamb shanks and lentils are one of those ancient pairings that just works. The rich, gelatinous meat from a slow-braised shank and the earthy, creamy lentils underneath create a complete meal that feels like it’s been perfected over centuries of Mediterranean cooking.

The shanks braise separately from the lentils, and that’s the right approach. An hour covered with garlic, oregano, and just half a cup of water breaks down the tough connective tissue in the shanks into silky gelatin. The small amount of liquid concentrates the lamb’s flavor instead of diluting it into a watery broth.

The lentils simmer uncovered for nearly an hour with a whole onion studded with three cloves, celery, and a bay leaf. That clove-studded onion is a classic French technique called an oignon cloute. It infuses the lentils with a warm, spiced aroma that gets discarded before serving. Uncovered cooking lets excess liquid evaporate so the lentils hold their shape and don’t turn to mush.

Both components come together in a baking dish for a final 20-25 minutes in the oven. The shanks sit on top of the lentils, and thin lemon slices laid over the meat add a bright acidity that cuts through the richness. Those last minutes in the oven marry the flavors and absorb any remaining liquid.

Chef Tips

• Brown the shanks well on all sides before braising. That sear adds depth to the pan juices
• Use green or brown lentils, not red. Red lentils dissolve into mush during the long simmer
• The clove-studded onion should be discarded whole. Its job was flavoring, not eating
• Let the dish rest for 10 minutes out of the oven. The lentils absorb the last bit of liquid and firm up for neater plating

Variations

• Add diced carrots and tomatoes to the lentils for a more substantial base
• Use rosemary instead of oregano for a different Mediterranean herb profile
• Stir a spoonful of Dijon mustard into the lentils before assembling for a French touch