Trim lamb shoulder steak from bones and set aside bones. Cut steak into 2cm cubes and set aside. Place shoulder and neck bones in a large saucepan and cover with water; simmer bones over medium high heat for 1 to 1 1/2 hours. Remove bones from saucepan and discard. Reserve liquid.
Add the cubed lamb, lentils, onions, garlic and thyme to the liquid in the saucepan; cook over medium heat for 15 minutes.
Add apples and wine to the saucepan and cook another 15 minutes or until lentils and lamb are tender. Season with salt and pepper. Serve in bowls sprinkled with coriander.