- Serves 4
- Preparation Time 10MINS
- Cook Time 02HRS
1 cup dried brown or green lentils
4 large French trimmed lamb shanks
1L (4 cups) Campbells Real Stock Salt Reduced Beef
420 g Campbells Tomato Condensed Soup
2 tbsp brown sugar
2 tsp dried oregano leaves
4 large potatoes, peeled and chopped
3 garlic cloves, peeled
500mL (2 cups) Campbells Real Stock Chicken
STEP 1 Preheat oven to 200C.
STEP 2 Place lentils and lamb shanks in a large casserole dish. Combine soup, Salt Reduced Beef stock, brown sugar and oregano, pour over lamb. Cover and bake for 2 hours, stirring occasionally, or until lentils and lamb are tender and cooked through.
STEP 3 Meanwhile place potatoes and garlic cloves into a saucepan. Add Chicken stock, bring to the boil then reduce heat and cook for 10 minutes until soft. Drain, reserving about 1/3 cup stock. Return potatoes and garlic back to the saucepan add reserved stock, a little at a time, and mash until smooth and creamy.
STEP 4 Pile mash onto plates, spoon over the lentils and place the shanks on top. Finally drizzle with some of the sauce and serve with a fresh green salad.