3 cups cooked lamb shank meat (see related recipe)
1/3 cup flat-leaf parsley leaves, roughly chopped
herbed garlic bread and Greek-style yoghurt (optional), to serve
Preparation:
Heat oil and butter in a large saucepan over medium-high heat. Add onion, celery and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables are soft. Sprinkle over flour. Cook for 1 minute.
Remove from heat. Slowly add stock and 2 cups cold water, stirring constantly. Return to heat and bring to the boil. Reduce heat to medium. Add lentils and lamb shank meat. Cook, uncovered, for 5 minutes or until heated through.
Season with salt and pepper. Ladle into bowls. Sprinkle with parsley. Serve with herbed bread and a dollop of yoghurt.
