Lamb Shanks Frenchie

• 3 (1-pound) lamb shanks
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• Cooking spray
• 1 1/2 cups water, divided
• 6 small peeled sweet potatoes, each cut lengthwise into 4 wedges
• 1 teaspoon olive oil
• 3 cups chopped red bell pepper
• 2 cups chopped onion
• 2 teaspoons dried thyme
• 1/8 teaspoon ground cloves
• 3 garlic cloves, minced
• 1/2 cup tomato paste
• 2 cups dry red wine
• 1 1/2 cups (1/2-inch-thick) sliced celery
• 1/2 teaspoon crushed red pepper
• 1 tablespoon water
• 2 teaspoons cornstarch
• 8 cups torn kale (about 1 bunch)

1. Preheat oven to 350u0b0.
2. Trim fat from lamb. Sprinkle lamb with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place lamb in a shallow roasting pan coated with cooking spray. Add 1/2 cup water. Bake at 350u0b0 for 1 hour and 15 minutes. Remove the lamb from oven; cool. Remove meat from bones and chop; discard bones, fat, and gristle. Add 1 cup water to roasting pan, scraping pan to loosen browned bits. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag, and let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat. Reserve lamb broth.
3. Place potatoes on a baking sheet coated with cooking spray. Bake at 350u0b0 for 45 minutes or until tender.
4. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion, and saute 1 minute. Stir in thyme, cloves, and garlic; saute 1 1/2 minutes. Add paste; saute 5 minutes or until paste begins to brown, stirring constantly. Stir in wine, celery, crushed red pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
5. Combine 1 tablespoon water and cornstarch. Add lamb, reserved lamb broth, and cornstarch mixture to bell pepper mixture. Bring to a boil; cook 1 minute or until thick, stirring occasionally.
6. Steam the kale, covered, for 6 minutes or until tender.
7. Divide 2/3 cup kale evenly among 6 plates. Arrange 4 potato wedges on kale. Top wedges with 1 1/3 cups lamb mixture.

lamb shanks, salt, black pepper, cooking spray, water, sweet potatoes, olive oil, red bell pepper, onion, thyme, ground cloves, garlic, tomato paste, red wine, celery, red pepper, water, cornstarch, torn kale

Taken from www.myrecipes.com/recipe/lamb-shanks-frenchie (may not work)