Lamb Shanks On Lentil-Spinach Ragoût

  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)

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