Lamb Shanks and Lentils
1 lb. dried lentils (2 cups), rinsed
2-3 medium carrots, peeled and chopped
1-2 onions, peeled and chopped
4 sprigs thyme or 1 tsp dried thyme
1 Tbsp. minced garlic (at least four large cloves)
2 bay leaves, the fresher the better
1 bottle dry red wine
2 c. chicken stock
4 lamb shanks
Salt and pepper to taste
Heat oven to 400 degrees. Combine first eight ingredients in a deep roasting pan or dutch oven and stir; bring to a boil on top of the stove, then nestle lamb shanks among lentils. Cover pan (or use aluminum foil) and place in oven. Lower heat to 350 degrees and let cook, undisturbed, for about an hour.
Uncover and stir lentils gently. Season with salt and pepper. Re-cover and cook at least an hour more until lentils are very tender and the meat begins to pull away from the bone. (Don't worry about overcooking the lentils - just make sure the lamb is done.) If you're cooking this all day, turn the oven down low and let it stay warm, checking occasionally. Taste, adjust seasoning and serve.
Wine Suggestion
Wines from the Rhone are heavenly with this dish.
If you prefer Italian wines, I would choose something from Piedmont