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| Lamb Shanks With Lentils Recipe |
Category: Lamb
Rating:
N/A
Servings: 6
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Ingredients
6 medium lamb shanks, about 8 oz each
2 tablespoon vegetable oil
1/2 cup water
2 teaspoon minced garlic
2 teaspoon salt
1/2 teaspoon dried oregano
1 pepper to taste
1 1/2 cup lentils
3 cup water
1 small onion, stuffed with 3 whole cloves
1/2 cup chopped celery
1 bay leaf
6 thin lemon slices
Cooking Directions:
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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
lamb
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