Directions:
- Preheat oven 350 degree F.
- Coat lamb shanks with flour.
- Add lamb shanks to a big casserole pan coated with vegetable oil.
- Cook lamb shanks on all sides.
- Transfer shanks to bowl.
- In drippings from casserole pan, cook celery and onion over medium heat until well browned.
- Return shanks to casserole pan and add stewed tomatoes, beef beef broth, garlic, bay leaf, thyme, salt and pepper.
- Heat to boiling over high heat.
- Cover casserole pan and bake for 1 hour and 30 minutes or until lamb shanks are tender, turning meat once.
- When lamb shanks are done, skim fat from liquid. Stir in white beans; heat through.
- Sprinkle with parsley and lemon peel and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.87 Kcal (1331 kJ) | ||
| Calories from fat | 184.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.46g | 31% | |
|---|---|---|---|
| Cholesterol | 86.18mg | 29% | |
| Sodium | 241.86mg | 10% | |
| Potassium | 340.33mg | 7% | |
| Total Carbs | 9.38g | 3% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 22.15g | 44% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 2.8mg | 15% | |
| Calcium | 34.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 157.77 Kcal (661 kJ) | ||
| Calories from fat | 91.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.16g | 31% | |
|---|---|---|---|
| Cholesterol | 42.78mg | 29% | |
| Sodium | 120.04mg | 10% | |
| Potassium | 168.92mg | 7% | |
| Total Carbs | 4.66g | 3% | |
| Sugars | 1g | 8% | |
| Dietary Fiber | 0.94g | 8% | |
| Protein | 10.99g | 44% | |
| Vitamin C | 6.2mg | 21% | |
| Iron | 1.4mg | 15% | |
| Calcium | 17.2mg | 3% | |
* 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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