2 c. lentils
6 c. water
2 lg. carrots, sliced
1 lg. onion, chopped
1 clove garlic, minced
1 c. dry white wine
1 tsp. salt (or to taste)
1/2 tsp. oregano
1/4 tsp. pepper
2 sm. lamb shanks (1/2 lb. each)
8 oz. sweet Italian sausages, browned in skillet and cut into 1 inch pieces

In Dutch oven combine lentils, water, carrots, onion, garlic, salt and pepper. Bring to a boil; add lamb and simmer, covered for 1 hour. Add wine and sausage; simmer 30 minutes or until all is tender and flavors are well blended. Remove lamb shanks. Cut meat off bones (discard bones), replace meat in soup. Heat through and correct seasoning to taste.