Heat your oven to 180C.
Heat up the one tablespoon of oil in a large frying pan (ideally one with a lid that you can transfer to the oven) over med/high heat.
Place the flour into a bowl and coat each of the shanks in it, shaking off any excess.
Cook the shanks in batches until browned all over, set aside.
Heat the teaspoon of oil in the same pan and cook the onions, garlic, bacon, mushrooms, carrot and celery for around 5 minutes.
Add back in the lamb; followed by the wine, stock, water, tomato paste, bay leaves and thyme leaves. Season to taste.
Place a lid on your pan (or transfer everything into an ovenproof dish with a lid) and cook in the oven for 90 minutes.
Remove the lid and cook for a further 30 minutes.
Divide the lamb onto the plates and cover with extra sauce and parsley to serve.
Serve with mashed potato, mashed cauliflower or carrot puree
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (674g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 839 (69%)|
|Amt Per Serving||% DV|
|Total Fat 93.3g||124 %|
|Saturated Fat 46.4g||232 %|
|Monounsaturated Fat 33.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 835mg||257 %|
|Sodium 394.3mg||14 %|
|Potassium 1848.1mg||49 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 13.3g|
|Protein 63.9g||91 %|
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.
Calories per serving: 1213
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