In a hot casserole, sear lamb shanks until brown and remove. Saute carrots, onions, ginger and garlic for five minutes. Add raisins and spices and quickly stir. Return lamb to pot and add olives, lemon and stock. Bring to a boil and simmer approximately 2 and 1/2 hours or until fork tender. Season with salt, pepper, and sugar to taste. S: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9374
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|Serving Size: 1 Serving (2260g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 346 (25%)|
|Amt Per Serving||% DV|
|Total Fat 38.5g||51 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 21.9g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 57.6mg||18 %|
|Sodium 3942.4mg||136 %|
|Potassium 3363.4mg||89 %|
|Total Carbohydrate 211.2g||62 %|
|Dietary Fiber 14.9g||60 %|
|Sugars, other 196.3g|
|Protein 56.6g||81 %|
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Calories per serving: 1361
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