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Braised Lamb Shanks with Rutabaga and Carrots Recipe

Braised Lamb Shanks with Rutabaga and Carrots Recipe

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Braised Lamb Shanks with Rutabaga and Carrots

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Ingredients

Count

Nutrition

460

Calories

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Ingredients:

Serving

6 lamb shanks (about 1 lb each)
3 tbsp olive oil
4 medium onions , halved lengthwise and cut crosswise into1/4-inch-thick slices
3 large garlic cloves, minced
a 28-oz can whole tomatoes, chopped , with juice
4 cups water
1 bay leaf
2 cinnamon sticks
1/4 tsp ground allspice
3/4 tsp dried orange peel
2 tsp salt
1 medium rutabaga (about 2 lb), peeled and cut into 1-inchpieces
6 carrots , cut crosswise into 1-inch pieces
2 tbsp minced fresh parsley leaves
accompaniment: cooked rice

Directions:

Preheat oven to 350°F.
Pat lamb shanks dry. In a heavy skillet (preferably cast iron) large enough to fit 1 lamb shank heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown lamb shanks, 1 at a time, transferring as browned to a 9-quart heavy ovenproof kettle. Pour off fat from skillet and cook onions in remaining tablespoons oil over moderate heat, stirring, until golden. Stir in garlic and cook, stirring, until fragrant, about 30 seconds. To kettle add onion mixture, tomatoes with juice, water, bay leaf, cinnamon sticks, allspice, orange peel, salt, and pepper to taste and bring liquid to a boil. Braise lamb, covered, in oven until just tender, about 1 3/4 hours.
Stir in rutabaga and carrots and braise, covered, in oven until vegetables are tender, about 30 minutes. Braised lamb shanks improve in flavor if made 1 day ahead. Cool mixture, uncovered, and chill, covered. Skim fat, discarding it, and reheat lamb, if chilled, over moderate heat, stirring occasionally, until hot. Transfer lamb and vegetables with a slotted spoon to a platter and boil braising liquid until reduced to about 4 cups.
Remove meat from 2 lamb shanks and chop fine, reserving chopped meat and 1 cup braising liquid for making pastitsio .
Return remaining 4 lamb shanks and vegetables to kettle and simmer, covered, until heated through.
Discard bay leaf. Sprinkle lamb and vegetables with parsley and serve with rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	459.81 Kcal (1925 kJ)
Calories from fat	248.09 Kcal
		% Daily Value*
Total Fat	27.57g	42%
Cholesterol	86.18mg	29%
Sodium	1293.51mg	54%
Potassium	946.65mg	20%
Total Carbs	28.8g	10%
Sugars	12.88g	52%
Dietary Fiber	7.05g	28%
Protein	23.6g	47%
Vitamin C	41.1mg	69%
Vitamin A	0.9mg	31%
Iron	2.5mg	14%
Calcium	138.9mg	14%

Amount Per 100 g
Calories	68.98 Kcal (289 kJ)
Calories from fat	37.22 Kcal
		% Daily Value*
Total Fat	4.14g	42%
Cholesterol	12.93mg	29%
Sodium	194.05mg	54%
Potassium	142.02mg	20%
Total Carbs	4.32g	10%
Sugars	1.93g	52%
Dietary Fiber	1.06g	28%
Protein	3.54g	47%
Vitamin C	6.2mg	69%
Vitamin A	0.1mg	31%
Iron	0.4mg	14%
Calcium	20.8mg	14%

* 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.

Tastes

salty
savory
bitter
sweet

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