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Lamb Shanks Provencale Recipe
|Great northern white beans/Dried lima beans||1 Pound|
|Onions||3 Medium, chopped (Around 1.5 Cup)|
|Vegetable oil||2 Tablespoon|
|Savory||1 Teaspoon, crumbled (Leaf)|
|Garlic||2 Clove (10 gm), slivered|
|Lamb shank||4 Pound|
|Water||1⁄2 Cup (8 tbs)|
Calories 968 Calories from Fat 422
% Daily Value*
Total Fat 47 g72.3%
Saturated Fat 18.6 g92.8%
Trans Fat 0 g
Cholesterol 202.6 mg
Sodium 1160.3 mg48.3%
Total Carbohydrates 61 g20.3%
Dietary Fiber 18.3 g73.4%
Sugars 8.1 g
Protein 75 g149.3%
Vitamin A 13.5% Vitamin C 36.9%
Calcium 20.9% Iron 56%
*Based on a 2000 Calorie diet
Remove from heat; let stand 1 hour.
2 Heat beans to boiling again; reduce heat; cover.
Simmer 1 1/2 hours, or until tender.
Drain, reserving liquid.
Place beans in a large shallow baking dish.
3 Saute onion in oil until golden, about 8 min-utes, in a large skillet.
Add to beans; stir in tomatoes, salt and savory.
4 Insert garlic slivers in lamb shanks.
Brown shanks on all sides, in same skillet; arrange on top of beans.
Pour off all fat from skillet; add water; heat, stirring constantly to loosen browned bits; add to beans.
Add enough of reserved liquid to come just to top of beans.
5 Bake, uncovered, in moderate oven (350Â°) 2 hours, or until meat is tender, stirring oc-casionally with fork.
Add more liquid if needed.
Garnish with parsley, if you wish.