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1. In a large skillet, brown lamb shanks in hot oil. Add ˝ cup water, garlic, ˝ teaspoon salt, oregano, and pepper. Cook, covered, over low heat for 1 hour, or until meat is tender.
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2. Rinse lentils and drain. In a medium-sized saucepan, combine lentils with 3 cups water, onion, celery, bay leaf, and 1˝ teaspoons salt.
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3. Simmer, covered, for 50 to 60 minutes, or until vegetables are tender. If mixture is too thick, add a little more water.
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4. Preheat oven to 350°.
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5. Pour lentil mixture into a greased 10-inch baking dish. Top with meat and lemon slices. Bake 30 to 35 minutes, or until liquid is absorbed and lentils are tender. Discard onion and bay leaf before serving.
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NOTE:
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This dish can be prepared ahead and baked before serving.
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