MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Lamb Shanks with Lentils
  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
     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.