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Recipes
Braised Lamb Shanks with Yellow Split Pea Puree
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.