Lamb Shanks On Lentil-Spinach Ragoût

• 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 ragout.
4. NOTE: The discarded remaining braising liquid can be used to make a delicious soup; just skim the fat first.

lamb shanks, pepper, salt, onion, red wine, beef broth, carrots, celery stalks, salt, rosemary, bay leaves, center, lentil soup, tomato juice, mustard

Taken from www.myrecipes.com/recipe/lamb-shanks-on-lentil-spinach-ragot (may not work)