Sear lamb shanks in hot olive oil and remove. Deglaze roasting pan with red wine, return lamb shanks and all vegetables. Add liquid and all seasonings, cover tightly and place in oven. Roast at 275? for 1 1/2 to 2 hours. For Ragout: Precook bacon. saute vegetables in oil. Add beans and liquids. Simmer for one hour. Add water as needed. Remove lamb shanks from oven, pour bean ragout in shallow bowl, top with lamb shanks. Top with rosemary and ignite for presentation. NOTES : To ignite rosemary:saute rosemary in oil, drain and dry. Ignite. Recipe by: Chris Veatch, Sarduccis Restaurant Posted to KitMailbox Digest by BarFav@aol.com on Sep 16, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1209g)|
|Recipe Makes: 4|
|Calories from Fat: 1066 (63%)|
|Amt Per Serving||% DV|
|Total Fat 118.4g||158 %|
|Saturated Fat 47.2g||236 %|
|Monounsaturated Fat 53.5g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 744.8mg||229 %|
|Sodium 1368.9mg||47 %|
|Potassium 3452.5mg||91 %|
|Total Carbohydrate 73.9g||22 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 58.4g|
|Protein 70.2g||100 %|
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: 1688
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!