Lamb shanks with lentils

6 servings

Ingredients

QuantityIngredient
6mediumsLamb shanks, about 8 oz each
2tablespoonsVegetable oil
½cupWater
2teaspoonsMinced garlic
2teaspoonsSalt
½teaspoonDried oregano
Pepper to taste
cupLentils
3cupsWater
1smallOnion, stuffed with 3 whole cloves
½cupChopped celery
1Bay leaf
6Thin lemon slices

Directions

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.