Lamb shanks with lentils

Yield: 6 servings

Measure Ingredient
6 mediums Lamb shanks, about 8 oz each
2 tablespoons Vegetable oil
½ cup Water
2 teaspoons Minced garlic
2 teaspoons Salt
½ teaspoon Dried oregano
\N \N Pepper to taste
1½ cup Lentils
3 cups Water
1 small Onion, stuffed with 3 whole cloves
½ cup Chopped celery
1 \N Bay leaf
6 \N 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 ½ cup water, garlic, ½ 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 1-½ 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.

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