Recipe - Lamb Shanks With Lentils

6 md Lamb shanks, about 8 ounce each
2 tablespoon Vegetable oil
One half cup Water
2 teaspoon Minced garlic
2 teaspoon Salt
One half teaspoon Dried oregano
Pepper to taste
1 One half cup Lentils
3 cup Water
1 small Onion, stuffed with 3 whole
cloves
One half cup Chopped celery
1 Bay leaf
6 Thin lemon slices

From "The Complete Book of Greek Cooking," edited by Katherine R.
Boulukos (HarperCollins).

In a large skillet, brown lamb shanks in oilve oil. Add One half cup water,
garlic, One half 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 1One half teaspoons of salt. Simmer,
uncovered, 5060 minutes, or until vegetables are tender.

Pour mixture into greased baking dish. Top with meat, lemon slices.
Bake 2025 minutes, until liquid is absorbed and lentils are tender.
Discard onion and bay leaf.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip