6 medium lamb shanks

2 tbs olive oil

½ cup water

2 tsp minced garlic

3 tsp sea salt 

1 tsp Greek oregano

Pepper

½ cup lentils

3 cups water

1 small onion

Bay leaves

35 inch round stainless steel pan

 

In a large saucepan, brown lamb in hot oil.  Add ½ cup water, garlic, salt, oregano, and pepper.  Cook for 1 hour on low heat until meat is tender.  Rinse lentils and drain.  In saucepan, combine lentils with 3 cups water, onion, bay leaves, and salt.  Simmer for r50-60 minutes covered.  If mixture is thick add more water.  Preheat oven 350 degrees.  Pour lentils into a round baking dish and put meat on top.  Bake 40 minutes or until liquid is absorbed.  Serve.