Ingredients:
- 4 lamb shanks (ask your butcher to cut shank through the bone so it can be folded over and tied up.)
Directions:
- Fold each lamb shank in half and tie up with food safe twine.
- Insert a sprig of parsley and rosemary, and a couple of cloves of garlic into each crack.
- Brown in olive oil on both sides.
- Reduce heat, remove shanks and deglaze pan with splash of red wine.
- Add carrot, celery and leek and simmer gently for 5 minutes.
- Cut flesh from tomatoes, slice and put in with other vegetables. Strain the remaining tomato centres through sieve into pan.
- Put shanks into the sauce, cover tightly and simmer gently for about 5 hours.
- Cook pasta in lots of boiling water.
- Remove meat from shank bones, discard herbs and string.
- Put lamb meat on pasta and smother with rich tomato sauce.
- Leftover potential: Keeps two or three days in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.8 Kcal (983 kJ) | ||
| Calories from fat | 52.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 9% | |
|---|---|---|---|
| Cholesterol | 27.5mg | 9% | |
| Sodium | 22.01mg | 1% | |
| Potassium | 527.39mg | 11% | |
| Total Carbs | 32.53g | 11% | |
| Sugars | 6.21g | 25% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 6.44g | 13% | |
| Vitamin C | 27.5mg | 46% | |
| Iron | 1.3mg | 7% | |
| Calcium | 44mg | 4% | |
| Amount Per 100 g | |||
| Calories | 73.38 Kcal (307 kJ) | ||
| Calories from fat | 16.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 9% | |
|---|---|---|---|
| Cholesterol | 8.59mg | 9% | |
| Sodium | 6.88mg | 1% | |
| Potassium | 164.82mg | 11% | |
| Total Carbs | 10.17g | 11% | |
| Sugars | 1.94g | 25% | |
| Dietary Fiber | 0.69g | 9% | |
| Protein | 2.01g | 13% | |
| Vitamin C | 8.6mg | 46% | |
| Iron | 0.4mg | 7% | |
| Calcium | 13.8mg | 4% | |
* 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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