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Suggest a better descriptionFold over each lamb shank and tie up with butchers or other food safe string. Insert a sprig of parsley and rosemary, and a couple of cloves of garlic into each crack. Brown in olive oil on both sides. Reduce heat, remove shanks and deglaze pan with splash of red wine. Add carrot, celery and leek and simmer gently for 5 minutes. Cut flesh from tomatoes, slice and put in with other vegetables. Strain the remaining tomato centres through sieve into pan. Put shanks into the sauce, cover tightly and simmer gently for about 5 hours. Cook pasta in lots of boiling water. Remove meat from shank bones, discard herbs and string. Put lamb meat on pasta and smother with rich tomato sauce. Leftover potential: Keeps two or three days in the refrigerator. Per serving: 209 Calories (kcal); 9g Total Fat; (40% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 105mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (537g) | ||
Recipe Makes: 4 | ||
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Calories: 597 | ||
Calories from Fat: 93 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 91.2mg | 28 % | |
Sodium 59.8mg | 2 % | |
Potassium 1058mg | 28 % | |
Total Carbohydrate 87.4g | 26 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 83.5g | ||
Protein 17.2g | 25 % | |
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: 597
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