Sanitation Instructions: Wash, rinse, and sanitize all utensils and equipment before and after use. Wash hands before handling any food, after handling raw food, and after any interruption that may contaminate hands.
Put cranberry chutney on top of shank. Top with ground pine nuts and toast in salamander to lightly brown.
Arrange the seasonal vegetable to the left of the center with room for the red potato Gruyere cheese stack. Place lamb shank in front of potato and vegetables. Ladle equal amounts of Orange Lamb reduction to the left and right of the shank.
Garnish sauce with beurre blanc. Garnish lamb shank with chopped parsley.
Per Serving (excluding unknown items): 65 Calories; 6g Fat (94.3% calories from fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol; 63mg Sodium. Exchanges: 1 Fat.
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 176 (60%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 0mg||0 %|
|Sodium 11.2mg||0 %|
|Potassium 835.3mg||22 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 22.9g|
|Protein 6.7g||10 %|
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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: 291
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