Lamb Shanks with Lentils
6 medium lamb shank, about 8 oz. each
2 tablespoons vegetable oil
1/2 cup water
2 teaspoons garlic, minced
2 teaspoons salt
1/2 teaspoon dried oregano
pepper, to taste
1 1/2 cups lentils
3 cups water
1 small onion, stuffed with 3 whole cloves
1/2 cup celery, chopped
1 bay leaf
6 lemon slices, thin
In a large skillet, brown lamb shanks in olive 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.