Categories: Lamb, Lentils 
      Yield: 6 servings 
  
      6 md 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 sm Onion, stuffed with 3 whole 
           -cloves 
    1/2 c  Chopped celery 
      1    Bay leaf 
      6    Thin lemon slices 
  
  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.