Little Pot Roasts Recipe
Ingredients
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Paprika | 1 Tablespoon | |
| Lamb shanks | 4 | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Currant jelly | 1⁄4 Cup (4 tbs) | |
| Salt | 3 Teaspoon | |
| Diced white turnips | 2 Cup (32 tbs) | |
| Frozen lima beans | 20 Ounce | |
| Half and half | 1 Cup (16 tbs) | |
| Pepper | 1⁄8 Teaspoon |
Nutrition Facts
Serving size
Calories 1146 Calories from Fat 590
% Daily Value*
Total Fat 66 g101.6%
Saturated Fat 31.6 g158.2%
Trans Fat 0 g
Cholesterol 280.4 mg93.5%
Sodium 1730.3 mg72.1%
Total Carbohydrates 55 g18.4%
Dietary Fiber 11.4 g45.7%
Sugars 15.3 g
Protein 78 g155.3%
Vitamin A 92.1% Vitamin C 70.7%
Calcium 23.8% Iron 64.4%
*Based on a 2000 Calorie diet
Directions
Heat butter in Dutch oven; saute garlic until golden.
Remove garlic.
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.
Gar- nish with parsley.
Chef
