Kleftico: Season shanks and place into suitable braising dish. Add mirepoix, cover with water, seal dish with tin foil. Braise in slow oven for about 2 hrs, remove once cooked. Place in a hot oven to glaze the meat for approx 15 mins. Serve on a dish with mashed potatoes and veg of your choice. Mint & Caper Sauce: Sweat shallots in 1oz of butter until soft. Add redcurrant jelly and port and reduce by two thirds. Add cooking liquor and reduce by half. Add lamb stock and reduce until the required consistency, pass through sieve or strainer, bring to boil. Add remaining butter, mint & capers, season to taste. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (3085g)|
|Recipe Makes: 1|
|Calories from Fat: 3482 (63%)|
|Amt Per Serving||% DV|
|Total Fat 386.9g||516 %|
|Saturated Fat 192.3g||962 %|
|Monounsaturated Fat 151.4g|
|Polyunsanturated Fat 16.9g|
|Cholesterol 1598.8mg||492 %|
|Sodium 3604.9mg||124 %|
|Potassium 7512.4mg||198 %|
|Total Carbohydrate 73.6g||22 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 65.2g|
|Protein 415.1g||593 %|
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Calories per serving: 5528
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