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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

Description

MyRecipes Recommends That You Make This Lamb Shanks On Lentil-Spinach Ragoût Recipe From Oxmoor House

MyRecipes