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Braised Lamb Shanks with Yellow Split Pea Puree
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
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.
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.
Servings Per Container
Amount Per Serving
Calories From Fat
% Daily Value *
* 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 per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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