Braised Italian Lamb With Mushrooms from Olive Magazine April 10 Recipe
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Directions:
- Brown the lamb shanks in the oil and then place in a small deep casserole dish. Pour over the tomatoes and enough lamb stock to just cover. Add the thyme sprigs bring to a simmer, cover and cook for 2 hours until just tender.
- Lift out lamb and keep warm whilst you bubble sauce to thicken.
- Fry the mushrooms in butter with garlic and a few more thyme leaves. Return the lamb to the sauce serve with the mushrooms and serve crusty bread in a shallow bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 603.72 Kcal (2528 kJ) | ||
| Calories from fat | 549.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.02g | 94% | |
|---|---|---|---|
| Cholesterol | 21.5mg | 7% | |
| Sodium | 36672.43mg | 1528% | |
| Potassium | 635.16mg | 14% | |
| Total Carbs | 14.27g | 5% | |
| Sugars | 7.01g | 28% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 28.5mg | 47% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 36.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 78.42 Kcal (328 kJ) | ||
| Calories from fat | 71.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.93g | 94% | |
|---|---|---|---|
| Cholesterol | 2.79mg | 7% | |
| Sodium | 4763.74mg | 1528% | |
| Potassium | 82.51mg | 14% | |
| Total Carbs | 1.85g | 5% | |
| Sugars | 0.91g | 28% | |
| Dietary Fiber | 0.26g | 8% | |
| Protein | 0.38g | 6% | |
| Vitamin C | 3.7mg | 47% | |
| Calcium | 4.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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