Lamb Shanks On Lentil-Spinach Ragoût |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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