Lamb Shanks with Lentils

• 3/4 pound dried lentils, rinsed and picked over
• 2 medium carrots, chopped
• 1 onion, chopped
• 4 fresh thyme sprigs or 1 teaspoon dried
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 bottle dry red wine
• 4 lamb shanks
• Salt and black pepper to taste

1. Preheat the oven to 400F.
2. Combine the first 7 ingredients in a roasting pan or flameproof casserole and stir; bring to a boil on top of the stove, then nestle the lamb shanks among the lentils, cover the pan (aluminum foil will do), and put in the oven.
3. Lower the heat to 350F and cook, undisturbed, for about an hour.
4. Uncover and stir the lentils gently; season with salt and pepper.
5. Re-cover and cook for about 1 hour more, until the lentils are very tender and the lamb begins to pull away from the bone; if at any point the mixture threatens to dry out, add more wine or water.
6. And dont worry about overcooking the lentils; just make sure the lamb is done.When the lamb is tender, uncover the pan, raise the heat to 400F, and cook for another 15 minutes or so, just to brown the top a bit.
7. Taste, adjust the seasoning, and serve or cool, cover, and refrigerate for up to a day before reheating.

lentils, carrots, onion, thyme, garlic, bay leaves, red wine, lamb shanks, salt

Taken from www.epicurious.com/recipes/food/views/lamb-shanks-with-lentils-386258 (may not work)