Directions:
- Preheat oven to 400 degrees F. Place the lamb shanks, tomatoes, stock, sugar, and oregano in a large baking dish and cover tightly. Bake for 45 minutes, then turn the shanks, add the lentils, and bake, covered, for a further 45 minutes or until the lamb is soft.
- To serve, spoon the lentils and shanks onto serving plates and top with the pan juices. Serve with creamy mashed potatoes if you wish.
- Note: Ask your butcher to trim both ends of the shank bones for you.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 481.3 Kcal (2015 kJ) | ||
| Calories from fat | 0.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 762.53mg | 32% | |
| Potassium | 1878.86mg | 40% | |
| Total Carbs | 78.82g | 26% | |
| Sugars | 19.79g | 79% | |
| Dietary Fiber | 18.81g | 75% | |
| Protein | 37.3g | 75% | |
| Vitamin C | 17.9mg | 30% | |
| Iron | 1422.2mg | 7901% | |
| Calcium | 114.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 85.48 Kcal (358 kJ) | ||
| Calories from fat | 0.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 135.43mg | 32% | |
| Potassium | 333.69mg | 40% | |
| Total Carbs | 14g | 26% | |
| Sugars | 3.51g | 79% | |
| Dietary Fiber | 3.34g | 75% | |
| Protein | 6.62g | 75% | |
| Vitamin C | 3.2mg | 30% | |
| Iron | 252.6mg | 7901% | |
| Calcium | 20.4mg | 11% | |
* 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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