Lamb Shanks On Lentil-Spinach Ragoût

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

More From Oxmoor House

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lamb Shanks On Lentil-Spinach Ragoût Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy