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Title: Lamb Shanks with Lentils
Categories: Lamb Lentils
Yield: 6 Servings
6 | md | Lamb shanks, about 8 oz each |
2 | tb | Vegetable oil |
1/2 | c | Water |
2 | ts | Minced garlic |
2 | ts | Salt |
1/2 | ts | Dried oregano |
Pepper to taste | ||
1 1/2 | c | Lentils |
3 | c | Water |
1 | sm | Onion, stuffed with 3 whole cloves |
1/2 | c | Chopped celery |
1 | Bay leaf | |
6 | 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 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.
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