Heat oil in sauce pot. Season and sear lamb shank.

Large dice carrot, onion, and celery

Add vegetables and bay leaf to pot. Add stock, soy sauce, and molasses to pot and dissolve the fond with the liquid.

Cover and simmer for 1 1/2 hrs

Add lentils and cook for another hour or until lentils are al dente. Thicken with slurry or Brown roux

Season to taste with salt and pepper. Then serve shank with lentils and vegetables in large bowl.