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Lamb Shank Oven Stew Recipe
|Lamb shanks||4 , cracked|
|Tomatoes/1 cup stewed tomatoes||2 , peeled and quartered|
|Carrots||8 , peeled and cut in half|
Calories 779 Calories from Fat 421
% Daily Value*
Total Fat 47 g71.8%
Saturated Fat 19.8 g99.2%
Trans Fat 0 g
Cholesterol 227.8 mg
Sodium 1251 mg52.1%
Total Carbohydrates 21 g7.1%
Dietary Fiber 5.3 g21.2%
Sugars 7.7 g
Protein 66 g132%
Vitamin A 444.2% Vitamin C 28%
Calcium 8% Iron 40.5%
*Based on a 2000 Calorie diet
Pour water over lamb.
Sprinkle with salt and paprika.
Bake, uncovered, in a moderately hot oven (375°) for 30 minutes.
Turn shanks over and bake for 30 minutes more.
Bake, covered, at 375° for 30 minutes longer, or until meat is tender.
Remove lamb shanks and carrots to warm serving platter.
Skim excess fat from cooking juices in casserole.
Heat juices over direct heat and thicken with a flour and water paste.
Serve over rice or cracked wheat.
Makes 4 servings.