Lamb Shanks with Lentils
Yield
6 servingsPrep
25 minCook
20 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
lamb shanks
about 8 oz each |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
water
|
|
| 2 | teaspoons |
garlic
minced |
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
oregano
dried |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 ½ | cups |
lentils
|
|
| 3 | cups |
water
|
|
| 1 | small |
onions
stuffed with, 3 whole cloves |
|
| ½ | cup |
celery
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 6 | slices |
lemon
thin |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
lamb shanks
about 8 oz each |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
water
|
|
| 1E+1 | ml |
garlic
minced |
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
oregano
dried |
|
| 1 | x |
black pepper
to taste |
*
|
| 355 | ml |
lentils
|
|
| 7.1E+2 | ml |
water
|
|
| 1 | small |
onions
stuffed with, 3 whole cloves |
|
| 118 | ml |
celery
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 6 | slices |
lemon
thin |
*
|
Directions
In a large skillet, brown lamb shanks in oilve oil.
Add ½ cup water, garlic, ½ 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 1½ teaspoons of salt.
Simmer, uncovered, 50 to 60 minutes, or until vegetables are tender.
Pour mixture into greased baking dish .
Top with meat, lemon slices.
Bake 20 to 25 minutes, until liquid is absorbed and lentils are tender.
Discard onion and bay leaf.
