Slow Cooked Lamb Shank Lentil Stew

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This one pot meal couldn’t be easier to make and will fill you up on a cold winter’s night!

Winter calls for savory meals slow cooked in what used to be called the crock pot.

Slow cooking breaks down meats, root veggies and other ingredients so digestion is easier when your body is working hard to stay warm. The shank bone intensifies the flavor and adds minerals for your bone and joint health. Lentils absorb the rich taste of the liquid at the end of cooking and enhances the hardiness of this meal.

1 large lamb shank bone
1 large onion, chopped
1 shallot, minced
4 cloves garlic, minced
1 parsnip, peeled and chopped
2 cups dices tomatoes
1/2 cup beef broth plus more
1 cup dry red wine
1 Tablespoon rosemary
1 teaspoon ground cumin
1 teaspoon ground coriander
2 Tablespoons fresh Italian flat parsley, chopped plus more for garnish
1 bay leaf
1 cup french green lentils, rinsed
Salt & pepper to taste

Place all ingredients except lentils in slow cooker. Add more beef broth if needed. Set slow cooker for 6 to 8 hours, stirring every hour. Add lentils the last hour of cooking. When done, meat should fall “off the bone” and lentils should be soft but not mushy, absorbing much of the liquid to become stew-like consistency.  Cut any excess meat off the bone, add to the stew and discard the bone and bay leaf.  Garnish with fresh chopped parsley. Serves two.

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