Try this Lamb Shanks in Dijon Mustard Sauce recipe, or contribute your own.
Suggest a better descriptionStir fry onions, celery, carrot and leek pieces in the oil over medium heat for 4 or 5 minutes. Add the litre of chicken stock and lamb shanks. Add more chicken stock if shanks are not covered. Bring to the boil and simmer very very slowly for around 3 hours (or until cooked). Leave to cool in stock and refrigerate. This is best done the day before needed. Next day, remove solidified fat from top of the mixture then gently re-heat. Drain shanks and vegetables (keeping warm), and pour the liquid into a wide pan. Bring to the boil, add Dijon-style mustard and reduce by two-thirds. It should be a syrupy sauce. Remove from heat and whisk in cream and egg yolk. (Do not re-boil once egg is added, it will curdle). Serve shanks on creamy mash potato with vegetables of your choice, and cover in mustard sauce. Sprinkle with chopped parsley. Per serving: 255 Calories (kcal); 18g Total Fat; (59% calories from fat); 5g Protein; 22g Carbohydrate; 108mg Cholesterol; 134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 4 servings | ||
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Calories: 19 | ||
Calories from Fat: 13 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 52.4mg | 16 % | |
Sodium 87.7mg | 3 % | |
Potassium 20.2mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.3g | ||
Protein 1g | 1 % | |
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: 19
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