Lamb shanks with lentils
6 servings
Ingredients
| Quantity | 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 |
| Pepper to taste | ||
| 1½ | cup | Lentils |
| 3 | cups | Water |
| 1 | small | Onion, stuffed with 3 whole cloves |
| ½ | cup | Chopped celery |
| 1 | Bay leaf | |
| 6 | Thin 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.
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