8 small lamb shanks, well-trimmed of fat 2 tablespoons olive oil 1/2 cup chopped leek or onion 1 1/2 cups finely shredded Chinese (or regular) cabbage 1 tin savoury brown lentils OR 1 1/2 cups cooked brown lentils 500ml V8 vegetable juice salt and pepper to taste 1 tablespoon dried Greek oregano*
Preheat oven to 160C (140C fan-forced).
Heat oil in a large flameproof casserole and quickly brown the lamb shanks. Remove them and add the leek and cabbage, stirring to soften slightly. Pour in the lentils and the V8 juice and bring to a simmer. Add the shanks and cover with the liquid, adding more if necessary, then bring to the boil.
Immediately cover the casserole and place in the preheated oven. Bake for three hours or until the meat is very tender and falling off the bones. Serve with baked vegetables and greens.
Serves 6.
* try to buy the real Greek oregano sold dried in bunches
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