Title: Lamb Shanks with Lentils
Categories: Lamb Lentils
Yield: 6 Servings

6	md	Lamb shanks, about 8 oz each
2	tb	Vegetable oil
1/2	c	Water
2	ts	Minced garlic
2	ts	Salt
1/2	ts	Dried oregano
		Pepper to taste
1 1/2	c	Lentils
3	c	Water
1	sm	Onion, stuffed with 3 whole cloves
1/2	c	Chopped celery
1		Bay leaf
6		Thin lemon slices

From "The Complete Book of Greek Cooking," edited by Katherine R. Boulukos (Harper-Collins).

In a large skillet, brown lamb shanks in oilve oil. Add 1/2 cup water, garlic, 1/2 teaspoon salt, oregano and pepper. Cook, covered, over low heat for one hour, or until tender.

Rinse lentils and drain. In a medium saucepan, combine lentils, 3 cups water, onion, celery, bay leaf and 1-1/2 teaspoons of salt. Simmer, uncovered, 50-60 minutes, or until vegetables are tender.

Pour mixture into greased baking dish. Top with meat, lemon slices. Bake 20-25 minutes, until liquid is absorbed and lentils are tender. Discard onion and bay leaf.

previous

next