For 2 persons

1 Pork shank
500 g of Lentille Verte du Puy
6 Carrots
2 Stars of Badian
1 bouquet garnit (bay leaf, rosemary, thyme)
1 Onion
3 Cloves
Salt, pepper
3 teaspoons Ras al-hanout
3 teaspoons Cumin powder

Put the pork shank in a casserole dish with the star anise, the bouquet garni, the peeled carrots, the onion pricked with cloves, cover with cold water and leave to cook for 1 hour and 45 minutes, skimming regularly.
Preheat the oven to 180C°, put the pork shank, carrots, onion and star anise in an oven dish, sprinkle with cumin and Ras al-hanout, pour 5 ladles of broth and bake for 1 hour, turning the meat twice. Take the meat out of the pan and put it in a bowl with some broth and cover with foil. Pour the lentils and the rest of the broth into the baking dish, top up with water to cover the lentils and bake for 1 hour.
Once the lentils are cooked, add the meat and the broth that you reserved and serve.

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