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1
Preheat oven to 500F.
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2
Spread onions, celery, and carrots over bottom of large roasting pan.
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3
Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper.
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4
Place lamb shanks atop vegetables.
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5
Drizzle 3 tablespoons oil over.
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6
Roast uncovered 30 minutes.
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7
Pour 1 cup chicken stock over lamb and vegetables in pan.
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8
Reduce oven temperature to 425F.
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9
Continue to roast uncovered until lamb is very tender and almost falls off bones, adding 1 cup stock to pan every 30 minutes and turning and basting lamb occasionally, about 3 hours longer.
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10
Using tongs, transfer lamb shanks to bowl; cover to keep warm.
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11
Transfer vegetables and pan juices to large saucepan; skim fat from surface.
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12
Add remaining 1 cup stock, wine, juniper berries if desired, and bay leaf to saucepan.
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13
Simmer 10 minutes to blend flavors.
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14
Strain, pressing on solids to extract as much vegetable pulp and liquid as possible.
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15
Return strained liquid to same saucepan; bring to boil.
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16
Mix flour and butter to blend in small bowl.
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17
Add to saucepan; whisk until sauce thickens slightly and is reduced to 2 cups, about 2 minutes.
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18
Season sauce with salt and pepper.
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19
Spoon Braised Lentils onto 4 plates.
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20
Drizzle remaining 2 tablespoons oil over lentils.
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21
Top each serving with 1 lamb shank.
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22
Spoon sauce over lamb.
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23
Available in the spice section of most supermarkets.
