Instructions: Coat lamb shanks with flour; brown in oil in Dutch oven. Stir in onions and garlic, and cook until lightly browned, about 5 minutes. Stir in chicken broth, tomatoes, carrots, lentils, bell pepper, chopped parsley, bay leaves, thyme leaves, cinnamon, cloves and black pepper. Heat to boiling. Reduce heat and simmer, covered, 1 1/2 to 2 hours, or until lamb shanks are tender. Discard bay leaves.

Remove lamb shanks; remove lean meat and cut into bite-size pieces. Return meat to stew; season to taste with salt.

Arrange rice on serving platter and spoon lamb stew over. Garnish with parsley sprigs.

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