6 medium lamb shanks, about 8 oz each
2 tbsp vegetable oil
1/2 cup water
2 tsp minced garlic
2 tsp salt
1/2 tsp 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
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.
Servings: 6 servings
Lamb Shanks With Lentils Recipe brought to you by Recipe Ideas
Categories: Bean; Lamb; Meat; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be found back into antiquity, in truth as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that is, generally, these old cookbooks were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Continuing our culinary historical journey, there are a couple of interesting cookery books which date from the 14th Century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are not about the spicy food that we all know today, but rather descriptions of the types of food on the tables of the wealthy. Over the succeeding few hundred years, the wealthy families of the West tried to serve the most exotic meals, and because of this the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. The TV revolution brought us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Lamb Shanks With Lentils recipe.
