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
It is possible to follow the history of written recipes way back into history, in truth as far as the Egypt of the Pharoahs, and possibly even further. In practice though, generally, these ancient recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history is a series of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman cooks used a wide range of aromatic flavors, including some that we all recognise like thyme, rue and dill. For the next few years, the powerful and wealthy houses strove to lay on the most extravagent meals, and as a result cooks and their recipes increased in prestige. Even so, it was during the 1800s that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, cook books are starting to become popular mostly as a result of increased literacy, more free time and a general increase in wealth. The introduction of the TV gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Lamb Shanks With Lentils recipe.
