Puree chili peppers, garlic, paprika, cumin, salt, pepper, cinnamon, and olive oil.
Put over lamb shanks and marinate for at least 4 hours.
Slice carrots and onions.
Brown lamb shanks in hot oil until seared.
Add left over marinade, veggies and two Bay leaves.
Deglaze with dry red wine.
Cook at boil for 10 minutes to reduce.
Add chicken stock and bring up to boil.
Cook in oven at 350 degrees for 3 hours uncovered.
Baste shanks halfway through if needed.
Garnish with fresh mint.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (649g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 62 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 15.2mg||5 %|
|Sodium 752.8mg||26 %|
|Potassium 878.8mg||23 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 29.1g|
|Protein 14.8g||21 %|
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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: 270
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