Directions:
- Preheat oven to 325.
- In a large dutch oven, heat oil over medium high heat. Saute carrots, onions and celery until softened. Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds.
- Place lamb on top of vegetables. In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste. Pour over lamb and bring to a boil.
- Cover and bake for 2-1/2 hours or until lamb is fork tender. Skim fat from sauce and sprinkle with parsle and orange zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.67 Kcal (710 kJ) | ||
| Calories from fat | 36.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 6% | |
|---|---|---|---|
| Sodium | 793.31mg | 33% | |
| Potassium | 462.06mg | 10% | |
| Total Carbs | 16.6g | 6% | |
| Sugars | 6.47g | 26% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 1.71g | 3% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.7mg | 4% | |
| Calcium | 62.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 61.47 Kcal (257 kJ) | ||
| Calories from fat | 13.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 6% | |
|---|---|---|---|
| Sodium | 287.4mg | 33% | |
| Potassium | 167.4mg | 10% | |
| Total Carbs | 6.01g | 6% | |
| Sugars | 2.34g | 26% | |
| Dietary Fiber | 1.08g | 12% | |
| Protein | 0.62g | 3% | |
| Vitamin C | 6.2mg | 28% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.2mg | 4% | |
| Calcium | 22.5mg | 6% | |
* 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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