Directions:
- Brown shanks in butter; add water and seasonings.
- Cover and allow to simmer about an hour or until tender.
- Remove meat from broth.
- When cool enough to handle, remove bones.
- Cook the barley in lamb broth about two hours, adding water as necessary.
- Stuff boned shanks with cooked barley and place in a baking dish.
- Add remaining lamb broth (you can thicken it, if desired, to make a gravy)
- Heat thoroughly in a 350F oven, about 15-20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.07 Kcal (423 kJ) | ||
| Calories from fat | 37.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 391.97mg | 16% | |
| Potassium | 87.9mg | 2% | |
| Total Carbs | 13.86g | 5% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 2.32g | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 15.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 97.44 Kcal (408 kJ) | ||
| Calories from fat | 36.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 6% | |
|---|---|---|---|
| Cholesterol | 9.81mg | 3% | |
| Sodium | 377.89mg | 16% | |
| Potassium | 84.74mg | 2% | |
| Total Carbs | 13.36g | 5% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 3.12g | 13% | |
| Protein | 2.24g | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 15.4mg | 2% | |
* 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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