Combine soup, stock, brown sugar, oregano and lamb shanks in slow cooker and turn on.
You can place slow cooker on low and let cook all day or place on high and cook for 4 to 6 hours.
Peal potatoes cut in to chunks. Place in to large saucepan with cold water. Place saucepan on stove top on medium to high heat and boil till soft.
When cooked drain water and mash while adding butter and milk to get a nice thick consistency.
Serve lamb shanks on a bed of mashed potateo.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (254g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (32%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.6mg||2 %|
|Sodium 795.7mg||27 %|
|Potassium 51.1mg||1 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 15.1g|
|Protein 1g||1 %|
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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: 91
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