Preparation:
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. |
