Try this Lamb Shank with Garlic, Rosemary And Flageolet Beans recipe, or contribute your own.
Suggest a better descriptionRemove most of the fat from the shanks, make 3 deep incisions in each joint and insert in each half an anchovy wrapped around a skewer of rosemary and garlic. Season the meat. Preheat the oven to 140-150C/275-300F/gas1-2. Fry the joints to brown all over in a little duck fat, remove from the pan and add the carrots, celery, leek, onion, garlic and herbs. Cook over a high heat until the vegetables are brown, deglaze with red wine, scraping the residue off the bottom of the pan. Add the chicken stock, place the joints on top of the vegetables, cover and cook in a slow oven for 21/2 hours. Sauce: Brown the bacon in the oil, reduce the heat and add the carrot, celery, onion and garlic, cook for 8 minutes until the vegetables have softened. Add thyme, rosemary, tomatoes and flageolet beans; set aside. When the lamb has finished cooking, remove the two joints to a casserole and keep warm. Whizz the residue of ingredients in a blender or food processor. Pass this sauce through a strainer onto the bean mixture and simmer for half an hour. Season to taste, pour over the lamb and heat through in the oven for 10 minutes. Add the red wine to the frying pan (to take the flavour off), then put into casserole dish. Add the tomatoes and chicken stock. Allow to cook for a minimum of 2 hours, or up to 8 hours. The meat should come away from the bone. Remove the shanks from the bone if you wish. With the remaining sauce, remove the layer of fat and pass the liquid through a moule. Boil some new potatoes to accompany the dish. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (2973g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2780 | ||
Calories from Fat: 1950 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 216.6g | 289 % | |
Saturated Fat 97.3g | 487 % | |
Monounsaturated Fat 86.9g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 1672.7mg | 515 % | |
Sodium 610.4mg | 21 % | |
Potassium 6971.6mg | 183 % | |
Total Carbohydrate 79.7g | 23 % | |
Dietary Fiber 24.9g | 99 % | |
Sugars, other 54.8g | ||
Protein 136.3g | 195 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2780
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