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Suggest a better description* Red wine and water to cover. Lamb shanks, which cost next to nothing, develop a succulent gelatinous quality when cooked slowly, and saturate the lentils with flavour. In a little olive oil, brown nine lamb shanks (get the butcher to saw them into pieces) on all sides. Transfer to a large pan. In the same oil, fry 2 large leeks, 3 cloves garlic, chopped together with 2 rashers of bacon, chopped, until the leeks are soft. Add the onion and bacon mixture to the saucepan, then add 500 g brown lentils, a sliced carrot, a stick of celery, sliced, a tablespoonful of chopped fresh oregano (or use dried) and cover with a mixture of red wine and water. Do not season at this stage. Cook very slowly for about 2 hours or until the lamb shanks are very tender. Check from time to time to make sure the pot does not boil dry and add more liquid if necessary. Towards the end of the cooking time, taste and season. Transfer to a serving dish and scatter liberally with chopped parsley. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 6/1/93. Courtesy Mark Herron.
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Serving Size: 1 Serving (673g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1818 | ||
Calories from Fat: 1252 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139.1g | 185 % | |
Saturated Fat 69.4g | 347 % | |
Monounsaturated Fat 49.8g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 1252.4mg | 385 % | |
Sodium 376.3mg | 13 % | |
Potassium 2314.5mg | 61 % | |
Total Carbohydrate 34g | 10 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 20.8g | ||
Protein 103.2g | 147 % | |
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: 1818
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