In a flat dish place the lamb shanks and cover with olive oil, rosemary, 1 teaspoon cumin and salt and pepper to taste. Rub in mixture with hands and allow to marinate in the fridge for at least an hour.
In a blender, add garlic and onion and blend until finely chopped. Add tomatoes and blend to a thick puree.
Place a large deep pan on high heat and add a teaspoon of olive oil to base. Sear lamb shanks until brown on the outside (no more than ten minutes). Remove lamb shanks and set to the side.
Add puree from blender to pan and bring to boil. Add 1 teaspoon of paprika cumin and salt, mushrooms and carrots and return lamb shanks to pan. Bring back to boil then turn down the heat and allow to simmer with the lid on for about 3 hours.
While cooking the lamb shanks, prepare the mash potato and sauteed asparagus. Peel and halve potatoes and add to pot with water and bring to boil. Cook until potatoes are soft then drain water in a colander. Melt butter in microwave and add to potatoes with salt and pepper to taste and mash together until desired consistency.
Saute asparagus with 1 table spoon of olive oil and salt and pepper to taste.
Serve lamb shank on top of mash potato, cover with sauce and add asparagus on the side.
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|Serving Size: 1 Serving (1150g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 926 (62%)|
|Amt Per Serving||% DV|
|Total Fat 102.9g||137 %|
|Saturated Fat 50.7g||253 %|
|Monounsaturated Fat 37.3g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 850.1mg||262 %|
|Sodium 332mg||11 %|
|Potassium 3382.7mg||89 %|
|Total Carbohydrate 71.4g||21 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 56.8g|
|Protein 71.4g||102 %|
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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: 1486
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