In a shallow dish, combine flour, chili, salt and pepper. Coat the shanks well. In an oven proof casserole, brown the lamb on all sides. Remove the lamb and set aside. Wipe out the pan. Saute the onions, fennel, celery, carrots, garlic, ginger, and black beans. Add the tomatoes, wine, soy, thyme and bay leaves. Check for seasoning. Return the lamb to the pan and bring to a boil. Cover with water and simmer for at least 3 to 4 hours, until meat is falling off the bone. Remove the shanks from the pan and reduce the sauce until slightly thickened. Recipe by: Cooking Live Show #CL9000 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1090g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 178 (8%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 0mg||0 %|
|Sodium 21534.6mg||743 %|
|Potassium 4388.2mg||115 %|
|Total Carbohydrate 463.3g||136 %|
|Dietary Fiber 78.6g||314 %|
|Sugars, other 384.7g|
|Protein 107.1g||153 %|
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Calories per serving: 2318
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