Directions:
- Sort and wash beans; drain well, and set aside.
- Place a 6-quart ovenproof Dutch oven over medium heat until hot. Coat lamb shanks with cooking spray; add to pan, and cook 12 minutes or until brown on all sides, turning often. Remove shanks from pan; set aside, and keep warm.
- Preheat oven to 350°.
- Add onion and carrot to pan; cook 5 minutes, stirring constantly. Add wine, and bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, 2 minutes. Add beans, lamb shanks, water, thyme, and rosemary sprig. Bring to a boil. Transfer to oven, and bake, covered, at 350° for 2 hours or until beans are done and meat is tender. Stir in chopped rosemary and next 3 ingredients. Cover and bake 30 additional minutes.
- Remove meat from bones, and return to pan; stir in lemon juice. Cook over medium-high heat until slightly thickened. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.05 Kcal (1746 kJ) | ||
| Calories from fat | 219.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.34g | 37% | |
|---|---|---|---|
| Cholesterol | 123.12mg | 41% | |
| Sodium | 476.83mg | 20% | |
| Potassium | 341.99mg | 7% | |
| Total Carbs | 10.56g | 4% | |
| Sugars | 1.73g | 7% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 32.28g | 65% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4mg | 22% | |
| Calcium | 61.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 85.07 Kcal (356 kJ) | ||
| Calories from fat | 44.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.96g | 37% | |
|---|---|---|---|
| Cholesterol | 25.11mg | 41% | |
| Sodium | 97.27mg | 20% | |
| Potassium | 69.76mg | 7% | |
| Total Carbs | 2.15g | 4% | |
| Sugars | 0.35g | 7% | |
| Dietary Fiber | 0.72g | 14% | |
| Protein | 6.59g | 65% | |
| Vitamin C | 1mg | 9% | |
| Iron | 0.8mg | 22% | |
| Calcium | 12.6mg | 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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