Lamb Shanks On Lentil-Spinach Ragoût Recipe | MyRecipes

Read Reviews (0)

Yield:

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

Recipe from

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

Search for Recipes by Nutrition Data

Ingredients

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

Preparation

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.

Oxmoor House Healthy Eating Collection,

January 2002