Preheat oven to 350
Pre-heat a large Dutch Oven and brown the shanks in it with 2 Tbs oil. Then take lamb out.
Add to pan: 1 Tbs oil, onion, celery, carrots and garlic. Sauté. Add the wine. Boil for 5 minutes.
Add beef stock, tomato paste, rosemary, bay leaves, and tomatoes to pan; bring to a boil.
Nestle lamb shanks in the pan, overlapping as needed. Cover, place in the oven, and braise at 350°F until lamb is very tender, 1 hour 45 minutes to 2 hours. Discard rosemary sprigs and bay leaves.
Meanwhile, in a medium bowl, combine parsley, orange zest, the minced garlic clove, and salt and pepper to taste; toss well to thoroughly combine. Sprinkle over lamb before serving.
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|Serving Size: 1 Serving (656g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 844 (70%)|
|Amt Per Serving||% DV|
|Total Fat 93.8g||125 %|
|Saturated Fat 46.5g||232 %|
|Monounsaturated Fat 34.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 835mg||257 %|
|Sodium 481.9mg||17 %|
|Potassium 1611.4mg||42 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 8.9g|
|Protein 62.1g||89 %|
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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: 1212
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