IN a 4- to 5-quart pan, combine oil, garlic, onion, carrot, and celery. Stir often over high heat until vegetables begin to brown, 6-8 min. Pour from pan into bowl
To pan, add lamb & broth; cover and bring to a boil on high heat. Reduce heat and boil gently for 10 min. Uncover, turn heat to high, and stir often until juices evaporate, drippings are very browned, and meat is lightly browned, 8-10 min. Return browned vegetables to pan.
Add tomatoes with their liquid, wine, fennel seed, and sage; stir to free browned bits. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes, stir occasionally.
Add brussel sprouts and potatoes to lamb mixture. Cover and simmer until potatoes and lamb are very tender when pierced, about 30 min longer; stir occasionally.
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|Serving Size: 1 Serving (1029g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 742 (53%)|
|Amt Per Serving||% DV|
|Total Fat 82.4g||110 %|
|Saturated Fat 37.7g||188 %|
|Monounsaturated Fat 33.4g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 105.9mg||33 %|
|Sodium 409.5mg||14 %|
|Potassium 3422.7mg||90 %|
|Total Carbohydrate 135.3g||40 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 117.7g|
|Protein 23.6g||34 %|
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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: 1395
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