Lamb Shanks On Lentil-Spinach Ragoût

Yield: 6 servings (serving size: 3 ounces cooked lamb and 1 cup ragoût)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 8.1g
  • Saturated fat: 2.3g
  • Protein: 31g
  • Carbohydrate: 19.9g
  • Cholesterol: 69mg
  • Iron: 5.5mg
  • Sodium: 992mg
  • Calories from fat: 26%
  • Fiber: 6.8g
  • Calcium: 96mg


  • 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


  1. 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.
  2. 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.
  3. Serve lamb shanks on a bed of lentil ragoût.
  4. NOTE: The discarded remaining braising liquid can be used to make a delicious soup; just skim the fat first.
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