Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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