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Braised Lamb Shanks with Yellow Split Pea Puree Printer Friendly Ingredients 2 T. olive oil                                                                 4 c. chicken broth 4 lamb shanks, about 1 lb. each                                    Salt & fresh ground pepper to taste 1 onion, chopped                                                                 1 c. shredded spinach 6 cloves garlic, crushed                                                    2 T. diced cooked bacon 1 bay leaf Yellow split pea puree 1 slice bacon                                                                      2 c. chicken broth ½ medium onion, chopped                                                   Salt & ground white pepper to taste 1 c. dry yellow split peas, rinsed   Directions Preheat oven to 325 degrees. In a flameproof casserole, brown shanks, onion, and garlic in olive oil.  Add bay leaf and broth and bring to a boil.  Cover casserole with heavy foil, place it in oven and cook for 2 hours, or until meat is completely tender. Remove shanks to a warmed serving platter.  Strain cooking liquid, season with salt and pepper, and bring to a boil.  Add spinach and bacon, and cook just until spinach wilts.  Pour mixture over shanks. Serve shanks accompanied by yellow split pea puree.  Puree Directions: In a medium saucepan, cook bacon until it is very crisp.  Remove bacon from pan and chop, reserving fat in pan.  Set aside the bacon pieces. Cook onions in bacon drippings until they are sweet and aromatic.  Add split peas and stir until they are well coated with the drippings. Add chicken broth and simmer, covered, 20 to 25 minutes, or until peas are tender, adding additional liquid if necessary.  Transfer pea mixture to a blender and puree.   Return puree to the pan, season with salt and pepper, and stir in chopped bacon.   Nutrition Facts Serving Size  Servings Per Container 4 Amount Per Serving Calories  Calories From Fat  % Daily Value * Total Fat  Saturated Fat  Trans Fat    Cholesterol  Sodium  Total Carbohydrate  Dietary Fiber  Sugars  Protein    Vitamin A   % • Vitamin C   % Calcium  % • Iron  % * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:   Calories 2,000 2,2500 Total Fat Less than 65g 80g    Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g    Dietary Fiber   25g 30g Calories per gram:       Fat 9   •   Carbohydrate 4   •   Protein 4