Try this Braised Lamb Shanks recipe, or contribute your own.
Suggest a better descriptionWipe the lamb shanks with a damp cloth. Combine flour, salt, pepper and oregano and dredge the meat with the seasoned flour. Brown in the oil and transfer to a casserole. Add the vegetables, garlic and thyme to the skillet and cook, stirring, 5 minutes. Pour the softened vegetables over the lamb and add the wine and beef bouillon. Cover and bake 1-1/2 hours, until the meat is tender. Thicken the gravy with a little flour mixed with cold water, if you like. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 6 | ||
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Calories: 566 | ||
Calories from Fat: 402 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.7g | 60 % | |
Saturated Fat 20.6g | 103 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 366.6mg | 113 % | |
Sodium 217.6mg | 8 % | |
Potassium 653.4mg | 17 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 6.1g | ||
Protein 26.9g | 38 % | |
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: 566
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