Lamb, Leek and Lentil Soup

lamb shanks	2 trimmed, about 2 lb
garlic	3 cloves
rosemary	1 T
olive oil	1 T
dried lentils	1 c
water	4 c
bay leaf	1 whole
butter	2 T
thyme	1/2 t
leeks	2 medium, about 1 c sliced
salt	1 t and as required

Preheat the oven to 425°F. Mince 2 cloves of garlic, grind the rosemary and combine them with the olive oil. Wash and trim the lamb shanks. Cutting in the direction of the bone, score the meat to the bone in several places. Rub salt, pepper and the garlic, rosemary and olive oil mixture into the shanks then roast in an open pan for 1 hour. Wash and drain the lentils. Put the lentils, water with 1 t salt and bay leaf in a large pot and bring to a boil, then reduce to a simmer and cook for about 20 minutes. Chop 1 clove of garlic, slice the leeks and sauté them in butter. Remove the bay leaf from the pot and add the thyme, and the garlic and leek sauté and continue to simmer for about 10 minutes. Drain the fat from the roasted lamb shanks, allow them to cool until they can be handled, then cut the meat into 1 inch pieces and add the meat and bones to the pot. Add water if the pot liquid has been absorbed by the lentils, then reheat to a simmer and serve.

This was adapted from a recipe which appeared in the San Francisco Chronicle on 23 January 1985.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 3–2.