Ingredients

• 2 teaspoons olive oil
• 450g lamb shanks
• 1 small brown onion, roughly chopped
• 1 sprig fresh rosemary
• 5 cups water
• 2 teaspoons fennel seeds
• 2 teaspoons olive oil
• 2 cloves garlic, finely chopped
• 2 teaspoons smoked paprika
• 300g whole green lentils, rinsed
• 1 small sweet potato, peeled and cut into 1cm cubes
• 50g baby spinach

Method

• Step 1 For the lentils, place a large heavy based saucepan over high heat and add fennel seeds. Once aromatic, transfer seeds to bowl and return pan to the heat.
• Step 2 For the lamb stock, add the oil to the pan. Season lamb with salt and pepper and once oil is very hot, brown lamb on all sides and remove from pan. Add half the onion, reduce heat to medium and cook for 4-5 minutes until soft. Season with salt and pepper. Add rosemary and cook for a further minute.
• Step 3 Return lamb and any juices to the pan and add water. Reduce to a gentle simmer and cook, covered, for about 1 hour or until lamb is tender and can be pulled easily from the bone. Skim any foam during cooking.
• Step 4 Remove lamb from pan and set aside until cool enough to handle. Pull meat from bone and tear into bite size pieces. Reserve. Strain stock into a bowl and discard solids. Add water as needed to give you about 4 cups of stock.
• Step 5 Wipe pan clean and return to medium high heat.
• Step 6 For the lentils, add the remaining oil and onion and cook, stirring occasionally, for about 3 minutes. Add the garlic, fennel seeds and paprika and cook for a further minute. Add lentils, torn lamb and lamb stock and cook, covered, at a gentle simmer for about 40 minutes until lentils are tender but still have a bite.
• Step 7 Add sweet potato and season with salt and pepper. Cook, covered, for 10 minutes or until sweet potato and lentils are tender.
• Step 8 Fold in spinach and divide among four plates. Serve immediately.