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Ingredients Jump to Instructions ↓

  1. 6 md Lamb shanks, about 8 oz each 2 T Vegetable oil

  2. 1/2 c Water

  3. 2 t Minced garlic

  4. 2 t Salt

  5. 1/2 t Dried oregano

  6. Pepper to taste 1 1/2 c Lentils

  7. 3 c Water

  8. 1 sm Onion, stuffed with

  9. 3 whole

  10. -cloves 1/2 c Chopped celery

  11. 1 Bay leaf

  12. 6 Thin lemon slices

  13. 1/2 cup water, garlic,

  14. 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,

  15. 3 cups water, onion, celery, bay leaf and 1-1/2 teaspoons of salt. Simmer, uncovered,

  16. 50-60 minutes, or until vegetables are tender. Pour mixture into greased baking dish. Top with meat, lemon slices. Bake

  17. 20-25 minutes, until liquid is absorbed and lentils are tender. Discard onion and bay leaf.

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