This recipe is from Susan Branch's Autumn book.

Braised Lamb Shanks

Serves 6

3 cups lentils
6 cups beef broth
3 Tablespoons brown sugar
1 1/2 Tablespoons dried oregano
Freshly ground black pepper
6 lbs. lamb shanks (try for 12 small or 6 large)

Preheat oven to 400 degrees F. In a large heavy covered casserole, stir all ingredients together in order given. Cover tightly; bake 45 minutes, turn lamb, cook 45 minutes more. Serve.