Directions:
- Place the lamb shanks in an ungreased 13-in. x 9-in. baking pan. Sprinkle with salt and pepper. Bake, uncovered, at 400° for 30 minutes. Remove from the oven and reduce heat to 350°. Add broth to the pan. Combine onion, rosemary, garlic powder and mustard; sprinkle over lamb. Cover tightly and bake for 2-1/2 to 3 hours or until very tender. If desired, make gravy from pan drippings. Serve lamb with gravy and mint jelly if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.44 Kcal (1203 kJ) | ||
| Calories from fat | 154.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.16g | 26% | |
|---|---|---|---|
| Cholesterol | 86.18mg | 29% | |
| Sodium | 988.05mg | 41% | |
| Potassium | 378.1mg | 8% | |
| Total Carbs | 5.27g | 2% | |
| Sugars | 0.83g | 3% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 25.65g | 51% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 2.5mg | 14% | |
| Calcium | 32.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 76.07 Kcal (318 kJ) | ||
| Calories from fat | 40.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 26% | |
|---|---|---|---|
| Cholesterol | 22.81mg | 29% | |
| Sodium | 261.49mg | 41% | |
| Potassium | 100.07mg | 8% | |
| Total Carbs | 1.39g | 2% | |
| Sugars | 0.22g | 3% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 6.79g | 51% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 0.7mg | 14% | |
| Calcium | 8.7mg | 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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