1.Heat oil in a large saucepan over high heat. In batches, cook lamb until browned all over. Remove from pan.
2.Add onion, celery, carrot and bay leaves to pan. Stir over heat for 5 minutes or until onion softens.
3.Return lamb to pan with stock and water; bring to the boil. Reduce heat and simmer, covered, 1 hour. Stir in lentils and bring to the boil. Reduce heat and simmer, with lid on for 30 minutes. Uncover, then simmer a further 30 minutes or until lamb and lentils are tender.
4.Stir in juice and parsley; season to taste.
You could use lamb leg or shoulder, cut into chunks, instead of shanks.Note