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Spicy Lamb Shanks Recipe
|Lamb shanks||4 Pound (4 Pieces About 1 Pound Each)|
|Flour||1⁄4 Cup (4 tbs)|
|Fat||1⁄4 Cup (4 tbs)|
|Cooked dried apricots||1 3⁄4 Cup (28 tbs), drained|
|Stewed prunes||1 Cup (16 tbs), drained and pitted|
|Water||1 Cup (16 tbs)|
|Cider vinegar||3 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground allspice||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 5162 Calories from Fat 2704
% Daily Value*
Total Fat 300 g461.4%
Saturated Fat 121.4 g606.9%
Trans Fat 0 g
Cholesterol 1260.9 mg
Sodium 1549 mg64.5%
Total Carbohydrates 259 g86.2%
Dietary Fiber 15.8 g63.2%
Sugars 204.2 g
Protein 348 g696.4%
Vitamin A 116.5% Vitamin C 53.6%
Calcium 24.3% Iron 190.3%
*Based on a 2000 Calorie diet
Heat fat in a large heavy skillet.
Add shanks and brown well on all sides.
Remove shanks to a large shallow baking dish; add the 1/2 cup water.
Bake, covered, at 350Â°F about 1 1/2 hours, or until meat is almost tender when pierced with a fork.
Put cooked fruits into a saucepan and add remaining ingredients; bring rapidly to boiling and simmer 5 minutes.
Drain fat from meat; add the cooked fruit.
Cover and return to oven 30 minutes.