INGREDIENTS

INSTRUCTIONS

Red wine and water to cover.  Lamb shanks, which cost next to nothing,
develop a succulent  gelatinous quality when cooked slowly, and
saturate the lentils with  flavour.  In a little olive oil, brown nine
lamb shanks (get the butcher to saw  them into pieces) on all sides.
Transfer to a large pan. In the same  oil, fry 2 large leeks, 3 cloves
garlic, chopped together with 2  rashers of bacon, chopped, until the
leeks are soft.  Add the onion and bacon mixture to the saucepan, then
add 500 g brown  lentils, a sliced carrot, a stick of celery, sliced, a
tablespoonful  of chopped fresh oregano (or use dried) and cover with a
mixture of  red wine and water. Do not season at this stage.  Cook very
slowly for about 2 hours or until the lamb shanks are very  tender.
Check from time to time to make sure the pot does not boil  dry and add
more liquid if necessary.  Towards the end of the cooking time, taste
and season. Transfer to a  serving dish and scatter liberally with
chopped parsley.  Posted by Stephen Ceideburg  From an article by Meryl
Constance in The Sydney Morning Herald,  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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