Braised lamb, red lentil stew and parsley salad recipe
 Slow cooked lamb served with a rich lentil stew and parsley salad with a sharp, salty dressing. 1 tbsp olive oil4 lamb shanks (or lamb elbows)1 onion, chopped3 garlic cloves, crushed1 stick of celery, chopped1 carrot, chopped3 stalks of rosemary1 tbsp ras-el-hanout200ml/7floz red wine1½ litre/2½ pints lamb stock 1 tbsp olive oil 4 lamb shanks (or lamb elbows) 1 onion, chopped 3 garlic cloves, crushed 1 stick of celery, chopped 1 carrot, chopped 3 stalks of rosemary 1 tbsp ras-el-hanout 200ml/7floz red wine 1½ litre/2½ pints lamb stock 1 tbsp olive oil½ onion, diced2 garlic cloves, peeled and chopped½ carrot, diced200g/7oz red lentilslamb stock (from above)salt and freshly ground black pepper1 tbsp chopped parsley 1 tbsp olive oil ½ onion, diced 2 garlic cloves, peeled and chopped ½ carrot, diced 200g/7oz red lentils lamb stock (from above) salt and freshly ground black pepper 1 tbsp chopped parsley 1 shallot, cut into rings2 tbsp white wine vinegar110ml/4floz light olive oil8 fillets of anchovies1 tbsp caperssalt and freshly ground black pepper1 small bunch of parsley (leaves only) 1 shallot, cut into rings 2 tbsp white wine vinegar 110ml/4floz light olive oil 8 fillets of anchovies 1 tbsp capers salt and freshly ground black pepper 1 small bunch of parsley (leaves only) Method For the lamb, preheat the oven to 220C/425F/Gas 7.Heat a casserole dish until hot, then add the oil and lamb and brown on all sides. Remove from dish and place to one side.Add all the vegetables and the rosemary. Sauté until golden-brown then add the ras el hanout and cook for 30 seconds.Add the wine and cook until reduced by half.Place the lamb back in the dish and cover with lamb stock.Place the lid on the dish and put it in the oven for 2½ hours. Check half way through and add more stock if required.When cooked, remove the lamb from the dish. Strain the stock through a fine sieve into a pan. Return to the heat and cook it until the stock has reduced by half, then set aside.For the lentils, heat a sauté pan until hot, add the oil, onion, garlic and carrot and sweat for a couple of minutes until just softened.Add the lentils and enough stock to half cover then bring to a simmer.Cook over a gentle heat, adding stock until the lentils are cooked to a sauce consistency, not too dry.Season with salt and black pepper then stir in the chopped parsley.For the parsley salad, place the shallots in a bowl and pour over the vinegar.Add the olive oil, anchovies and capers, mix well then season.Pour the mixture over the parsley and mix to combine.To serve, blow torch the lamb until browned then place on a plate. Cover with red lentil stew and serve with parsley salad. For the lamb, preheat the oven to 220C/425F/Gas 7. For the lamb, preheat the oven to 220C/425F/Gas 7. Heat a casserole dish until hot, then add the oil and lamb and brown on all sides. Remove from dish and place to one side. Heat a casserole dish until hot, then add the oil and lamb and brown on all sides. Remove from dish and place to one side. Add all the vegetables and the rosemary. Sauté until golden-brown then add the ras el hanout and cook for 30 seconds. Add all the vegetables and the rosemary. Sauté until golden-brown then add the ras el hanout and cook for 30 seconds. Add the wine and cook until reduced by half. Add the wine and cook until reduced by half. Place the lamb back in the dish and cover with lamb stock. Place the lamb back in the dish and cover with lamb stock. Place the lid on the dish and put it in the oven for 2½ hours. Check half way through and add more stock if required. Place the lid on the dish and put it in the oven for 2½ hours. Check half way through and add more stock if required. When cooked, remove the lamb from the dish. Strain the stock through a fine sieve into a pan. Return to the heat and cook it until the stock has reduced by half, then set aside. When cooked, remove the lamb from the dish. Strain the stock through a fine sieve into a pan. Return to the heat and cook it until the stock has reduced by half, then set aside. For the lentils, heat a sauté pan until hot, add the oil, onion, garlic and carrot and sweat for a couple of minutes until just softened. For the lentils, heat a sauté pan until hot, add the oil, onion, garlic and carrot and sweat for a couple of minutes until just softened. Add the lentils and enough stock to half cover then bring to a simmer. Add the lentils and enough stock to half cover then bring to a simmer. Cook over a gentle heat, adding stock until the lentils are cooked to a sauce consistency, not too dry. Cook over a gentle heat, adding stock until the lentils are cooked to a sauce consistency, not too dry. Season with salt and black pepper then stir in the chopped parsley. Season with salt and black pepper then stir in the chopped parsley. For the parsley salad, place the shallots in a bowl and pour over the vinegar. For the parsley salad, place the shallots in a bowl and pour over the vinegar. Add the olive oil, anchovies and capers, mix well then season. Add the olive oil, anchovies and capers, mix well then season. Pour the mixture over the parsley and mix to combine. Pour the mixture over the parsley and mix to combine. To serve, blow torch the lamb until browned then place on a plate. Cover with red lentil stew and serve with parsley salad. To serve, blow torch the lamb until browned then place on a plate. Cover with red lentil stew and serve with parsley salad.