Lamb Shanks On Lentil-Spinach Ragoût



6 servings (serving size: 3 ounces cooked lamb and 1 cup ragoût)

Recipe from

Oxmoor House

Nutritional Information

Calories 277
Fat 8.1 g
Satfat 2.3 g
Protein 31 g
Carbohydrate 19.9 g
Cholesterol 69 mg
Iron 5.5 mg
Sodium 992 mg
Caloriesfromfat 26 %
Fiber 6.8 g
Calcium 96 mg


6 (1-pound) lamb shanks, trimmed
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup chopped onion
1 cup dry red wine
1/2 cup beef broth
4 carrots, scraped and sliced
2 celery stalks, sliced
1 (28-ounce) can no-salt-added diced tomatoes, undrained
1 1/2 teaspoons dried rosemary leaves
2 bay leaves
3 slices center-cut bacon
2 (19-ounce) cans lentil soup (such as Progresso)
3/4 cup tomato juice
1 tablespoon Dijon mustard
1 (10-ounce) package frozen chopped spinach, thawed and drained


Sprinkle lamb with pepper and salt. Heat an extra-large Dutch oven over medium-high heat. Add half of lamb; cook 3 minutes on each side or until browned. Remove from pan; set aside. Repeat with remaining lamb. Reduce heat to medium; add onion and next 4 ingredients. Cook 5 minutes, scraping pan to loosen browned bits. Add tomatoes, rosemary, and bay leaves. Return lamb to pan. Bring to a boil. Cover, reduce heat, and simmer 2 hours or until lamb is tender; discard bay leaves and liquid.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, and crumble. Discard pan drippings. Add bacon, soup, and remaining 3 ingredients to pan. Simmer, uncovered, 30 minutes, stirring occasionally.

Serve lamb shanks on a bed of lentil ragoût.

NOTE: The discarded remaining braising liquid can be used to make a delicious soup; just skim the fat first.