Lamb shoulder chops with bones; onions, carrots, potatoes; thyme, pepper, flour, oil; Dutch Oven on stove top and in oven
chop onions, carrots, set aside.
trim meat, cube meat and add black pepper, keep bones for stew
heat oil in Dutch Oven on stove top; on medium heat brown one side of lamb pieces till brown and stuck; turn over and brown other side
transfer meat to clean bowl
heat oven to 300F, clear middle rack for Dutch oven
saute onion, brown a little
add flour to coat onion, cook
add water to make sauce, cooking oil, flour, water, scraping brown bits
add carrots, add meat, add bones, cover bones with water
add garlic, bay leaf, dried thyme
when scraped well and simmering, transfer to 300F oven
cook for 40 min
add potatoes, cook an hour or less if potatoes done
brown the meat with plenty of room in the pan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (581g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 258 | ||
Calories from Fat: 45 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 48.8mg | 2 % | |
Potassium 1079.8mg | 28 % | |
Total Carbohydrate 50.6g | 15 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 43.9g | ||
Protein 5.1g | 7 % | |
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: 258
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