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  Added: Jul 17, 2007  •  Visited (891)  •  Print version Print this recipe (54)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lamb Shanks With Lentils
(Arnisia Kotsia Me Fakes)
What You Need:
  • 6 medium lamb shanks, about 8 ounces each
  • 2 tablespoons vegetable or olive oil
  • ˝ cup water
  • 2 teaspoons minced garlic
  • 2 teaspoons salt
  • 1/8 teaspoon dried oregano
  • Pepper to taste
  • 1˝ cups lentils
  • 3 cups water
  • 1 small onion, studded with 3 whole cloves
  • ˝ cup chopped celery
  • 1 bay leaf
  • 6 thin lemon slices

  • How To Cook:
    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.

    2. Rinse lentils and drain. In a medium-sized saucepan, combine lentils with 3 cups water, onion, celery, bay leaf, and 1˝ teaspoons salt.

    3. Simmer, covered, for 50 to 60 minutes, or until vegetables are tender. If mixture is too thick, add a little more water.

    4. Preheat oven to 350°F.

    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.

    NOTE:
        This dish can be prepared ahead and baked before serving.
     
    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Lentil
    Dish » Main Courses

     





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