Directions:
- In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving drippings. Reserve bacon for garnish; refrigerate.
- In a large resealable plastic bag, combine the flour, salt and pepper; add lamb shanks, one at a time and shake to coat. In bacon drippings, brown shanks on all sides; drain. Add the remaining ingredients. Bring to a boil.
- Cover and bake at 325° for 2 to 2-1/2 hours or until the meat is very tender; skim fat. Garnish with bacon. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1183.68 Kcal (4956 kJ) | ||
| Calories from fat | 697.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.48g | 119% | |
|---|---|---|---|
| Cholesterol | 360.14mg | 120% | |
| Sodium | 871.69mg | 36% | |
| Potassium | 975.27mg | 21% | |
| Total Carbs | 23.29g | 8% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 87.18g | 174% | |
| Vitamin C | 12.7mg | 21% | |
| Iron | 9.7mg | 54% | |
| Calcium | 68.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 197.38 Kcal (826 kJ) | ||
| Calories from fat | 116.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.92g | 119% | |
|---|---|---|---|
| Cholesterol | 60.05mg | 120% | |
| Sodium | 145.35mg | 36% | |
| Potassium | 162.63mg | 21% | |
| Total Carbs | 3.88g | 8% | |
| Sugars | 0.54g | 13% | |
| Dietary Fiber | 0.29g | 7% | |
| Protein | 14.54g | 174% | |
| Vitamin C | 2.1mg | 21% | |
| Iron | 1.6mg | 54% | |
| Calcium | 11.4mg | 7% | |
* 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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