Directions:
- Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
- Trim fat from lamb shank. Place cheesecloth bag, lamb, and next 11 ingredients (lamb through crushed red pepper) in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until lamb is tender. Discard cheesecloth bag. Remove lamb shank from soup. Remove lamb from bone, and discard bone. Cut meat into bite-size pieces, and stir meat into soup. Spoon into shallow bowls, and sprinkle each serving with 1 teaspoon mint and 1 teaspoon vinegar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.01 Kcal (1809 kJ) | ||
| Calories from fat | 119.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.27g | 20% | |
|---|---|---|---|
| Cholesterol | 64.64mg | 22% | |
| Sodium | 310.11mg | 13% | |
| Potassium | 941.79mg | 20% | |
| Total Carbs | 41.44g | 14% | |
| Sugars | 6.22g | 25% | |
| Dietary Fiber | 18.44g | 74% | |
| Protein | 29.25g | 58% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 35.8mg | 199% | |
| Calcium | 118.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 80.1 Kcal (335 kJ) | ||
| Calories from fat | 22.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 20% | |
|---|---|---|---|
| Cholesterol | 11.98mg | 22% | |
| Sodium | 57.5mg | 13% | |
| Potassium | 174.62mg | 20% | |
| Total Carbs | 7.68g | 14% | |
| Sugars | 1.15g | 25% | |
| Dietary Fiber | 3.42g | 74% | |
| Protein | 5.42g | 58% | |
| Vitamin C | 2.3mg | 21% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 6.6mg | 199% | |
| Calcium | 22mg | 12% | |
* 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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