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Little Pot Roasts Recipe
|All purpose flour||1⁄4 Cup (4 tbs)|
|Lamb shanks||4 , fat removed|
|Butter||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Currant jelly||1⁄4 Cup (4 tbs)|
|Diced white turnips||2 Cup (32 tbs)|
|Frozen lima beans||20 Ounce, thawed (2 Packages, 10 Ounce Each)|
|Half and half||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4498 Calories from Fat 2361
% Daily Value*
Total Fat 264 g406.3%
Saturated Fat 126.6 g633%
Trans Fat 0 g
Cholesterol 1121.7 mg
Sodium 6815.3 mg284%
Total Carbohydrates 210 g70%
Dietary Fiber 38.6 g154.4%
Sugars 57.6 g
Protein 307 g613.9%
Vitamin A 280.1% Vitamin C 259.2%
Calcium 74% Iron 257.6%
*Based on a 2000 Calorie diet
Heat butter in Dutch oven; saute garlic until golden.
Place shanks in skillet; cook until browned well.
Add 2 tablespoons water, jelly and 2 teaspoons salt.
Simmer, covered, for 45 minutes or until shanks are just tender.
Place turnips and limas on top of shanks.
Cook, covered, for 30 minutes.
Remove vegetables and shanks to heated platter.
Stir half and half, remaining salt and pepper into pan juices.
Bring to a boil; remove from heat immediately.
Pour over shanks and vegetables.
Garnish with parsley.