Campbells Kitchen

Method

• Preheat oven to 200°C.
• Place lentils and lamb shanks in a large casserole dish. Combine soup, 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.
• Meanwhile place potatoes and garlic cloves into a saucepan. Add 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.
• 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.

Tip:  For a twist stir in 1 tbsp balsamic vinegar into the lamb shank casserole just before serving.

Ingredients

1 cup dried brown or green lentils
4 large french trimmed lamb shanks
1 x 1 Litre Campbell’s Real Stock - Salt Reduced Beef
1 x 420g can Campbell's Tomato Condensed Soup
2 tbsp brown sugar
2 tsp dried oregano leaves
4 large potatoes, peeled and chopped
3 garlic cloves, peeled                                                                                                  
1 x  500ml pack Campbell’s Real Stock- Chicken