Directions:
- Preheat oven to 350ºF.
- Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
- Transfer the shanks to a dish.
- Add the onions, carrots, and celery to the pan and cook until onions are translucent.
- Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
- Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
- Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.11 Kcal (695 kJ) | ||
| Calories from fat | 118.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.2g | 20% | |
|---|---|---|---|
| Sodium | 172.85mg | 7% | |
| Potassium | 382.05mg | 8% | |
| Total Carbs | 10.31g | 3% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 2.55g | 5% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.3mg | 2% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 88.54 Kcal (371 kJ) | ||
| Calories from fat | 63.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 20% | |
|---|---|---|---|
| Sodium | 92.13mg | 7% | |
| Potassium | 203.64mg | 8% | |
| Total Carbs | 5.49g | 3% | |
| Sugars | 1.49g | 11% | |
| Dietary Fiber | 1.63g | 12% | |
| Protein | 1.36g | 5% | |
| Vitamin C | 2.7mg | 9% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 0.2mg | 2% | |
| Calcium | 28.6mg | 5% | |
* 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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