| 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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