MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Lamb Shanks with Lentils
 Categories: Lamb, Lentils
      Yield: 6 servings
 
      6 md Lamb shanks (8 oz ea)
      2 tb Vegetable oil
    1/2 c  Water
      2 ts Garlic; minced
      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  Celery; chopped
      1    Bay leaf
      6    Thin lemon slices
  
  In a large skillet, brown lamb shanks in olive oil. Add 1/2 cup
  water, garlic, 1/2 ts 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 ts 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.
 
  Recipe by The Complete Book of Greek Cooking
  edited by Katherine R. Boulukos (Harper-Collins)
 
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