Place all the ingredients for the marinade into a food processor and break down to a pur?e. Spread the pur?e over the lamb shanks and refrigerate overnight in a tighly sealed plastic bag. Place the oil into a heavy based, oven friendly casserole dish and heat on the hob. Add the marinaded lamb carefully and brown. Add the onion, and brown slightly, followed by the carrots and celery. Add the tomatoes and stock. Cover the pan and place in the oven for 1-1/2 hours at 180?C/350F/gas mark 4. Remove the cover and cook gently for a further 15 minutes. Per serving: 301 Calories (kcal); 28g Total Fat; (79% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 222mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (866g)|
|Recipe Makes: 2|
|Calories from Fat: 1842 (75%)|
|Amt Per Serving||% DV|
|Total Fat 204.7g||273 %|
|Saturated Fat 94g||470 %|
|Monounsaturated Fat 78.7g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 1669.9mg||514 %|
|Sodium 835.7mg||29 %|
|Potassium 3447.6mg||91 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 21.1g|
|Protein 123g||176 %|
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Calories per serving: 2463
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