In a saute pan, cook the onions with 1/2 of the butter. Add the carrots. Add the orzo. Stir for 3 to 5 minutes then slowly add the stock. Season with salt and pepper. Keep ladling in small portions of stock until the orzo is al dente. Add coriander, stir to combine and then add the cabbage. Cook until cabbage is soft but still fairly firm. Stir in remaining butter. To serve, in a large pasta bowl, place a mound of the cabbage stew in the center and top with a lamb shank. Ladle sauce and vegetables around the edges. Garnish with thyme. Recipe by: Cooking Live Show #CL9000 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1748 (60%)|
|Amt Per Serving||% DV|
|Total Fat 194.3g||259 %|
|Saturated Fat 118g||590 %|
|Monounsaturated Fat 48.9g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 814.7mg||251 %|
|Sodium 1422.8mg||49 %|
|Potassium 856.4mg||23 %|
|Total Carbohydrate 245.3g||72 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 245.3g|
|Protein 52.6g||75 %|
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Calories per serving: 2916
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