2 veal shanks

2 pork knuckles

1 onion, peeled and coarsely chopped

1 carrot, peeled and coarsely chopped

1 stalk celery, coarsely chopped

1 large leek, green tops only, well rinsed and coarsely chopped

1 bay leaf

1 tsp black peppercorns, crushed

1 bunch parsley stems, rinsed and trimmed

2 sprigs thyme

2 quarts water

1-1/2 cups green lentils, culled and rinsed

1/2 cup olive oil

1 medium onion, peeled and cut into medium dice

1 large carrot, peeled and cut into medium dice

2 stalks celery, peeled and cut into medium dice

1 leek, white part only, rinsed, root removed, and cut into medium dice

1 large potato, peeled and cut into medium dice