6 medium lamb shanks, about 8 oz each
2 tbsp vegetable oil
1/2 cup water
2 tsp minced garlic
2 tsp salt
1/2 tsp dried oregano
1 pepper to taste
1 1/2 cup lentils
3 cup water
1 small onion, stuffed with 3 whole cloves
1/2 cup chopped celery
1 bay leaf
6 thin lemon slices
A Recipe for
Lamb Shanks With Lentils
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This is a recipe for Lamb Shanks With Lentils from the recipe cookbook of Recipes-to-go (Bean)
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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.
Serves: 6
Lamb Shanks With Lentils Recipe brought to you by Recipes To-Go