Lamb Shanks Tandoori Style in a Slow Cooker

I love my Crock Pot. All kinds of dishes that needed time are a best made in one of those.

That method breaks down the meat over a very long time and garantees a very tender piece on your plate. 

Lamb shanks were on my list of dishes again since the new Turkish supermarket opened up near by. The butcher there is nice and the meat is very good quality.

As a side dish I choose Puy lentils with red peppers. 

Recipe for 2:

2 lamb shanks, 3 onions, 2 garlic cloves, 3 cm fresh ginger, 300 g Turkish yogurt, 1 lemon

1 tsp ground cumin, 2 tsp paprika, 1 tsp smoked paprika, salt, pepper

3 medium onions, 1 tbsp tomato paste, 1 beef stock paste, 1 can tomatoes, 150 ml chicken stock, 1 red chili

120 g Puy lentils, 2 red bell peppers, 1 spring onion, 1 tbsp olive oil, parsley

Marinate the lamb shanks over night in yogurt, lemon juice, paprika, smoked paprika, cumin, salt and pepper, grated garlic and grated ginger

Chop the onions and chili and put that in the slow cooker. Add tomato paste and beef stock. 

Place the lamb shanks on top. Pour the can of tomatoes over them and some stock.

Close the lid and cook on LOW for 6 hours.

Cook the Puy lentils in unsalted water for 30 min, drain. Peel the bell peppers and chop them. Cut the spring onion. Give both good 10 min in some olive oil to get soft. Season and add the lentils. Finish with parsley.