Directions:
- The night before, season the lamb shanks with the seasoning salt, black pepper & garlic powder as desired & place in a Zip-Lock bag & refridgerate overnight. (You can skip this overnight step, if you want).
- The next day, preheat oven to 250°.
- Heat the Olive Oil in a dutch oven or large heavy skillet, over med. heat.
- Brown the shanks on all sides until golden brown. & remove to a plate.
- Saute´ the sliced vegetables, garlic & shallots for about 5-7 minutes.
- Add the bay leaf & fresh rosemary & place lamb shanks on top.
- Add the tomatoes & beef broth.
- Cover & roast in oven for 5-6 hours or until meat falls off the bone.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.18 Kcal (1160 kJ) | ||
| Calories from fat | 166.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.53g | 29% | |
|---|---|---|---|
| Sodium | 663.67mg | 28% | |
| Potassium | 623.68mg | 13% | |
| Total Carbs | 22.36g | 7% | |
| Sugars | 8.96g | 36% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 7.72g | 15% | |
| Vitamin C | 21.8mg | 36% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.6mg | 4% | |
| Calcium | 70.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 64.84 Kcal (271 kJ) | ||
| Calories from fat | 39.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 29% | |
|---|---|---|---|
| Sodium | 155.24mg | 28% | |
| Potassium | 145.89mg | 13% | |
| Total Carbs | 5.23g | 7% | |
| Sugars | 2.09g | 36% | |
| Dietary Fiber | 0.95g | 16% | |
| Protein | 1.81g | 15% | |
| Vitamin C | 5.1mg | 36% | |
| Iron | 0.1mg | 4% | |
| Calcium | 16.6mg | 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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