*Braised lamb shanks with silverbeet and lentils

from Yummy, Easy, Quick: 127 Dinners That Take 30 Minutes or Less to Prepare by Matt Presto

Delicious and easy!

I just used one pot with a lid rather than frying pan, baking dish and alfoil. Worked fine

Lamb shanks
leeks
garlic
Mutti canned organic tomatoes
chicken stock, and white wine (riesling)
fresh bay leaves and rosemary
canned organic lentils
I substituted kale for the silverbeet (not in stock)
lemon juice

The recipe was for 4 (using 6 lamb skanks). I only used two lamb shanks and kept the rest of the quantities the same. It could have done with more sauce.

The suggestion of adding harissa to the leek mixture, I will try next time, but this is up there with the best of the lamb shank recipes I have cooked or eaten.