Directions:
- Preheat oven to moderately slow (160c).
- Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate.
- Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil.
- Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours.
- Uncover and cook a further hour or until meat is almost falling off the bone.
- Stir parsley through and serve over mashed potatoes with green vegetables if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.23 Kcal (1077 kJ) | ||
| Calories from fat | 40.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 7% | |
|---|---|---|---|
| Sodium | 73.67mg | 3% | |
| Potassium | 723.4mg | 15% | |
| Total Carbs | 37.74g | 13% | |
| Sugars | 4.06g | 16% | |
| Dietary Fiber | 17.15g | 69% | |
| Protein | 14.31g | 29% | |
| Vitamin C | 23.7mg | 40% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.4mg | 25% | |
| Calcium | 58.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 135.2 Kcal (566 kJ) | ||
| Calories from fat | 21.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 7% | |
|---|---|---|---|
| Sodium | 38.72mg | 3% | |
| Potassium | 380.21mg | 15% | |
| Total Carbs | 19.84g | 13% | |
| Sugars | 2.13g | 16% | |
| Dietary Fiber | 9.01g | 69% | |
| Protein | 7.52g | 29% | |
| Vitamin C | 12.5mg | 40% | |
| Iron | 2.3mg | 25% | |
| Calcium | 31mg | 6% | |
* 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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