Directions:
- Season lamb shanks with salt and pepper. Heat olive oil in a skillet over medium high heat and brown shanks well. Add garlic, onion and celery – cook until garlic begins to brown. Add cabernet, herbs and beef stock. Bring to a simmer. Simmer very low for 3-4 hours or until meat is fork tender.
- Remove shanks for liquid. Strain and degrease cooking liquid. Reduce as desired but I suggest a syrupy consistency. Serve with the shanks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 705.33 Kcal (2953 kJ) | ||
| Calories from fat | 410.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.65g | 70% | |
|---|---|---|---|
| Cholesterol | 194.18mg | 65% | |
| Sodium | 839.66mg | 35% | |
| Potassium | 1171.19mg | 25% | |
| Total Carbs | 8.49g | 3% | |
| Sugars | 4.93g | 20% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 53.83g | 108% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 5.2mg | 29% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 100.91 Kcal (422 kJ) | ||
| Calories from fat | 58.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.53g | 70% | |
|---|---|---|---|
| Cholesterol | 27.78mg | 65% | |
| Sodium | 120.13mg | 35% | |
| Potassium | 167.57mg | 25% | |
| Total Carbs | 1.21g | 3% | |
| Sugars | 0.71g | 20% | |
| Dietary Fiber | 0.14g | 4% | |
| Protein | 7.7g | 108% | |
| Vitamin C | 0.6mg | 7% | |
| Iron | 0.7mg | 29% | |
| Calcium | 10.2mg | 7% | |
* 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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