1. Preheat oven to 200°C.
2. Place lentils and lamb shanks in a large casserole dish. Combine soup, Salt Reduced Beef stock, brown sugar and oregano, pour over lamb. Cover and bake for 2 hours, stirring occasionally, or until lentils and lamb are tender and cooked through.
3. Meanwhile place potatoes and garlic cloves into a saucepan. Add Chicken stock, bring to the boil then reduce heat and cook for 10 minutes until soft. Drain, reserving about 1/3 cup stock. Return potatoes and garlic back to the saucepan add reserved stock, a little at a time, and mash until smooth and creamy.
4. Pile mash onto plates, spoon over the lentils and place the shanks on top. Finally drizzle with some of the sauce and serve with a fresh green salad.
Tip: For a twist stir in 1 tbsp balsamic vinegar into the lamb shank casserole just before serving.