Lamb shanks and lentils | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 6 (1.5kg) lamb shanks, frenched
• 1 (200g) brown onion, chopped finely
• 2 stalks celery (300g), trimmed, chopped finely
• 1 (120g) carrot, finely sliced
• 2 bay leaves
• 3 cups (750ml) chicken stock
• 1 cup (250ml) water
• 1 1/4 cup (250g) dried brown lentils, rinsed
• 2 tablespoons lemon juice
• 2 tablespoons coarsely chopped fresh flat-leaf parsley