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Name: Aromatic Braised Lamb Shank with Napa Cabbage and Orzo Stew
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Chili powder; 5 Onions; chopped; 1 Celery stalk; chopped; 1 Bottle red wine; 4 lg Carrots; chopped; Water; to cover; 1 c Fermented black beans; 4 Bay Leaves; 1/2 bn Fresh thyme; 3 Fennel bulbs; chopped; 1/2 c Ginger; minced; 3 c All-purpose flour; 1/8 c Black pepper; 12 Lamb shanks; 6 to 8-inches; 1/2 c Garlic; minced; 1 16 ounces ca tomatoes; with; 1/4 c Salt; 2 c Dark soy sauce

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INGREDIENTS

1/2 c Chili powder
5 Onions; chopped
1 Celery stalk; chopped
1 Bottle red wine
4 lg Carrots; chopped
Water; to cover
1 c Fermented black beans
4 Bay Leaves
1/2 bn Fresh thyme
3 Fennel bulbs; chopped
1/2 c Ginger; minced
3 c All-purpose flour
1/8 c Black pepper
12 Lamb shanks; 6 to 8-inches
1/2 c Garlic; minced
1 16 ounces ca tomatoes; with
1/4 c Salt
2 c Dark soy sauce

Servings

INSTRUCTIONS

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" on Nov 12, 1997

NOTES

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Aromatic Braised Lamb Shank with Napa Cabbage and Orzo Stew

1/2 c Chili powder
5 Onions; chopped
1 Celery stalk; chopped
1 Bottle red wine
4 lg Carrots; chopped
 Water; to cover
1 c Fermented black beans
4 Bay Leaves
1/2 bn Fresh thyme
3 Fennel bulbs; chopped
1/2 c Ginger; minced
3 c All-purpose flour
1/8 c Black pepper
12 Lamb shanks; 6 to 8-inches
1/2 c Garlic; minced
1 16 ounces ca tomatoes; with
1/4 c Salt
2 c Dark soy sauce

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"  <jfreeman@comteck.com> on Nov 12, 1997

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Nutrition

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Serving Size: 1 Serving (1090g)
Recipe Makes: 1 Servings

Calories: 2318
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 %
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.

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Calories per serving: 2318

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