It’s rainy and cool, and now we’re hungry for some hearty comfort food. This is a deliciously perfect dish for fall. If you don’t like lamb, use beef or pork.
- 2-3 TBSP extra virgin olive oil
- 2 lamb shanks
- Salt and pepper
- All purpose flour
- 1 small onion, chopped
- 4 large garlic cloves, cut in pieces
- 1 (17 oz) container organic lentil soup*
- 1 (14 oz) can diced tomatoes
- 1 bottle beer
- Chunks of carrot, celery, and sweet potato
- 1/2 cup torn cilantro or parsley
- 2 bay leaves
- 1 TBSP balsamic vinegar
- Thyme leaves
- Torn basil
- A few rosemary leaves
- A few torn sage leaves
- Baby spinach or chopped swiss chard
- Heat oil in a heavy dutch oven. Salt and pepper lamb, dust with flour, and brown in heated oil.
- Add onion and garlic, and continue cooking for about 5 minutes.
- Stir in the rest of the ingredients, except for spinach. Cover and cook on low for several hours, until meat is tender. Taste for seasoning.
- Stir in spinach.
- Serve on rice or mashed potatoes.
- *I had lentil soup, so I decided to use it, but you could add lentils and water
- This recipe could easily be done in a slow cooker.
- One addition that would work well would be to sauté some bacon pieces, before lamb is browned.