45ml (3T) olive oil
6 pork shanks, cut into 2,5cm pieces
500ml (2c) dry white wine
500ml (2c) chicken stock OR water
15ml (1T) fresh parsley, chopped
5ml (1t) coarse salt
2,5ml (½t) freshly ground black pepper
6 garlic cloves, unpeeled
4 sprigs fresh rosemary
5 sprigs fresh thyme
1 medium onion, peeled and cut into 4 wedges
2 bay leaves
500ml (2c) dried brown OR green lentils
- Preheat the oven to 200°C.
- Heat the oil in a large non-stick saucepan over high heat. Cook the shanks in batches for 3-4 minutes per batch or until well browned. Remove and set aside to cool slightly.
- Add the wine and stock or water to the pan and cook for 1 -2 minutes, scraping all the brown bits off the bottom of the pan.
- Once the pork is cool, rub the parsley, salt and pepper into it.
- In a large roasting pan, add the garlic, rosemary, thyme, onion and bay leaves. Put the pork on the top.
- Pour the wine mixture around the shanks, not over them. Cover the roasting pan with 2 layers of foil and bake in the oven for 1 hour, basting occasionally if necessary. Add hot water
- during the cooking time if the liquid reduces quicker than expected.
- Remove the foil. Stir in the lentils, making sure they’re submerged in liquid. Cover tightly again with the foil. Roast for another 30 minutes or until the meat and lentils are tender. Remove the garlic and remaining stalks from the herbs.
- Mashed potatoes.