Lightly flour shanks, cover liberally with salt and pepper. In large braiser, sear lamb shank until browned on all sides. Remove shanks and put aside. Brown vegetables, deglaze with stout and molasses. Add shanks on top of vegetables. Add stock and bouquet garnis. Cook, covered, until very tender, about four hours. Remove cover for last thirty minutes of cooking to brown shanks.
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|Serving Size: 1 Serving (1823g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 633 (50%)|
|Amt Per Serving||% DV|
|Total Fat 70.3g||94 %|
|Saturated Fat 33.6g||168 %|
|Monounsaturated Fat 28.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 299.4mg||92 %|
|Sodium 2667.5mg||92 %|
|Potassium 4129.5mg||109 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 43.3g|
|Protein 108.2g||155 %|
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Calories per serving: 1265
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