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Suggest a better descriptionPreheat oven to 375 degrees. Rinse and dry shanks and season liberally with salt and pepper. In a heavy-bottomed Dutch oven with a lid, heat olive oil until smoking. Sear shanks until dark golden brown over medium heat, about 15 to 18 minutes. Remove shanks and set aside. Add onion, garlic, rosemary and artichokes and cook until softened, about 8 to 10 minutes. Add olives, wine, tomato sauce and chicken stock and bring to a boil. Replace lamb shanks in pan and return to boil. Cover tightly and place in oven and cook for 1-1/2 hours, until fork tender. Remove and serve with soft polenta. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #394 by "suechef@sover.net"
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Serving Size: 1 Serving (4087g) | ||
Recipe Makes: 1 | ||
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Calories: 2250 | ||
Calories from Fat: 898 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.8g | 133 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 67.8g | ||
Polyunsanturated Fat 12.5g | ||
Cholesterol 14.4mg | 4 % | |
Sodium 11718.8mg | 404 % | |
Potassium 12239.5mg | 322 % | |
Total Carbohydrate 299.3g | 88 % | |
Dietary Fiber 113.9g | 456 % | |
Sugars, other 185.3g | ||
Protein 89.2g | 127 % | |
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: 2250
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