Try this Braised Lamb Shanks with Chick Peas recipe, or contribute your own.
Suggest a better descriptionHeat the olive oil in a frying pan. Add the lamb shanks and brown over a high heat, then place in a casserole dish. Drain the excess oil. Add the onions and garlic to the pan and cook for 2-3 minutes. Combine the gravy mix, wine and the 11/2 cups water. Add to the pan with the tomatoes and juice, tomato paste, cumin and coriander. Bring to the boil, stirring, then simmer for 1 minute. Pour over the lamb shanks. Cover. Cook in a preheated oven, 160 C, for 11/4 hours. Stir in the chick peas and extra water, if required. Cover and cook for a further 30-40 minutes or until the lamb is very tender. Season with black pepper and sprinkle with the parsley before serving.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 4 servings | ||
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Calories: 55 | ||
Calories from Fat: 7 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 298.2mg | 10 % | |
Potassium 446.2mg | 12 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 7.3g | ||
Protein 2.2g | 3 % | |
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: 55
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