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Morgan's Braised Lamb Shanks Recipe
|Lamb shanks||6 , frenched|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||6 Clove (30 gm)|
|Carrot celery and onion||2 Cup (32 tbs), diced|
|Tomato paste||1⁄2 Cup (8 tbs)|
|Dry red wine||1 1⁄4 Cup (20 tbs)|
|Beef stock||2 Quart|
Serving size: Complete recipe
Calories 5745 Calories from Fat 2983
% Daily Value*
Total Fat 332 g510.5%
Saturated Fat 126.7 g633.3%
Trans Fat 0 g
Cholesterol 1366.8 mg
Sodium 5556.3 mg231.5%
Total Carbohydrates 155 g51.5%
Dietary Fiber 16.8 g67.2%
Sugars 48.9 g
Protein 435 g869.3%
Vitamin A 173% Vitamin C 94.8%
Calcium 56.4% Iron 254%
*Based on a 2000 Calorie diet
1)Add salt and pepper to lamb.
2)In a large roasting pan with a lid, heat some oil. Fry lamb in it until brown on all sides.
3)Remove lamb and add in garlic, diced vegetables and cook until soft.
4)Add in rosemary, thyme, wine and tomato paste.
5)Simmer until wine reduces to half its original volume.
6)Pour in the stock and add lamb back into the pan.
7)Cover and simmer for 90 minutes to 120 minutes until lamb is soft and cooked.