Turkish Lentil-And-Vegetable Soup

• 4 fresh thyme sprigs
• 4 fresh parsley sprigs
• 4 black peppercorns
• 1 bay leaf
• 1 1/2 pounds lamb shank
• 8 cups water
• 3 cups chopped onion
• 2 cups dried lentils
• 2 cups thinly sliced celery
• 2 cups thinly sliced carrot
• 1 cup chopped leek
• 1 cup dry red wine
• 1 tablespoon fresh or 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon crushed red pepper
• 8 teaspoons chopped fresh mint
• 8 teaspoons red wine vinegar

1. Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. Trim fat from lamb shank. Place cheesecloth bag, lamb, and next 11 ingredients (lamb through crushed red pepper) in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until lamb is tender. Discard cheesecloth bag. Remove lamb shank from soup. Remove lamb from bone, and discard bone. Cut meat into bite-size pieces, and stir meat into soup. Spoon into shallow bowls, and sprinkle each serving with 1 teaspoon mint and 1 teaspoon vinegar.

thyme, parsley sprigs, black peppercorns, bay leaf, lamb shank, water, onion, dried lentils, celery, carrot, leek, red wine, thyme, salt, black pepper, red pepper, fresh mint, red wine vinegar

Taken from www.myrecipes.com/recipe/turkish-lentil-and-vegetable-soup (may not work)