| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Greek | Lamb, Lentils | 6 | Servings |
INGREDIENTS
| 6 | Lamb shanks, about 8 oz each | |
| 2 | T | Vegetable oil |
| 1/2 | c | Water |
| 2 | t | Minced garlic |
| 2 | t | Salt |
| 1/2 | t | Dried oregano |
| Pepper to taste | ||
| 1 1/2 | c | Lentils |
| 3 | c | Water |
| 1 | Onion, stuffed with 3 whole | |
| cloves | ||
| 1/2 | c | Chopped celery |
| 1 | Bay leaf | |
| 6 | Thin lemon slices |
INSTRUCTIONS
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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