Lentil And Ham Shank Stew (Lentilbas Com Porco)

Demonstrated by: John Peru

Ingredients

1 lb ham shanks
2 to 3 quarts water
2 bay leaves, torn in half
4 garlic cloves, minced
1 whole allspice
2 tablespoons olive oil
1/2 teaspoon paprika
2 onions, chopped
3 stalks celery, chopped
1 carrot, chopped
1 teaspoon white vinegar
2 large potatoes, cubed
1 lb brown lentils, soaked overnight, rinsed and drained
1 large, red bell pepper, roasted, skinned, seeded and chopped
2 tablespoons chopped Italian flat leaf parsley

Instructions

Put ham shanks into a large saucepot; cover with 2 to 3 quarts water.  Add 1 of the bay leaves, 1 of the minced garlic cloves, and the allspice.  Bring to a boil, lower heat and simmer for 35 to 40 minutes; skim.  In a saucepan, heat the olive oil; add ,the remaining bay leaf, the remaining 3 minced garlic cloves, the paprika, onions, celery, and carrots; fry until softened and lightly  brown.  Add to the ham shanks with the vinegar, potatoes, and lentils.  Bring to a boil, lower heat, and simmer for 35 minutes.  Remove ham shanks and cut meat from bone; return meat to the stew.  Stir in red pepper and parsley.  Serve hot over rice.  Makes 8 servings.

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