Directions:
- Heat butter, oil & curry powder in a heavy pan & slowly brown lamb shanks on all sides.
- Add onion, stock, carrots & potatoes.
- Bring to the boil, then cover & simmer for 1 hour or until shanks are tender.
- Stir in fruit chutney & peas and heat through, add salt & pepper to taste and sprinkle with parsley to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.1 Kcal (1081 kJ) | ||
| Calories from fat | 67.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.48g | 12% | |
|---|---|---|---|
| Cholesterol | 11.23mg | 4% | |
| Sodium | 420.75mg | 18% | |
| Potassium | 749.25mg | 16% | |
| Total Carbs | 39.25g | 13% | |
| Sugars | 14.67g | 59% | |
| Dietary Fiber | 8.67g | 35% | |
| Protein | 9.67g | 19% | |
| Vitamin C | 17.2mg | 29% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.3mg | 13% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 72.93 Kcal (305 kJ) | ||
| Calories from fat | 19.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 12% | |
|---|---|---|---|
| Cholesterol | 3.17mg | 4% | |
| Sodium | 118.89mg | 18% | |
| Potassium | 211.71mg | 16% | |
| Total Carbs | 11.09g | 13% | |
| Sugars | 4.14g | 59% | |
| Dietary Fiber | 2.45g | 35% | |
| Protein | 2.73g | 19% | |
| Vitamin C | 4.9mg | 29% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.6mg | 13% | |
| Calcium | 18.9mg | 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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