Directions:
- Sweat the onions in oil an ovenproof casserole or crockpot.
- Add carrot, parsnip, celery and mix.
- Put flour, pepper, paprika in a paper or plastic bag and add lamb shanks one at a time, shake to coat.
- Place the coated shanks in the casserole or pot on top of the vegetables.
- Combine stock and wine and pour around the shanks covering them completely.
- Place Rosemary, Bay and Mint on top of the meat.
- Cook slowly in the oven for at least 3 hours at a temperature of about 160C the longer the better.
- Top up with stock or wine if necessary.
- To serve, remove the herbs and discard; serve on a plate with mashed potato and a good bottle of wine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.97 Kcal (787 kJ) | ||
| Calories from fat | 33.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 6% | |
|---|---|---|---|
| Sodium | 197.81mg | 8% | |
| Potassium | 516.92mg | 11% | |
| Total Carbs | 20.48g | 7% | |
| Sugars | 5.27g | 21% | |
| Dietary Fiber | 5.78g | 23% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 119mg | 661% | |
| Calcium | 106mg | 11% | |
| Amount Per 100 g | |||
| Calories | 80.37 Kcal (336 kJ) | ||
| Calories from fat | 14.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 6% | |
|---|---|---|---|
| Sodium | 84.58mg | 8% | |
| Potassium | 221.01mg | 11% | |
| Total Carbs | 8.76g | 7% | |
| Sugars | 2.25g | 21% | |
| Dietary Fiber | 2.47g | 23% | |
| Protein | 0.91g | 4% | |
| Vitamin C | 5.4mg | 21% | |
| Vitamin A | 0.6mg | 44% | |
| Iron | 50.9mg | 661% | |
| Calcium | 45.3mg | 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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