Directions:
- Dredge lamb shanks in flour, coating well. Sauté shanks in shortening in a heavy skillet over medium heat until browned. Drain shanks on paper towels.
- Place shanks in a lightly greased 2 1/2-quart shallow baking dish. Sprinkle shanks with salt and pepper. Combine sugar, water, vinegar, catsup, Worcestershire sauce, onion, raisins, and prunes; mix well. Pour sauce mixture over shanks. Cover and bake at 300° for 2 hours or until shanks are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 901.95 Kcal (3776 kJ) | ||
| Calories from fat | 501.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.7g | 86% | |
|---|---|---|---|
| Cholesterol | 215.46mg | 72% | |
| Sodium | 924.46mg | 39% | |
| Potassium | 793.55mg | 17% | |
| Total Carbs | 40.75g | 14% | |
| Sugars | 9.91g | 40% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 53.65g | 107% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 6.9mg | 39% | |
| Calcium | 61.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 188.29 Kcal (788 kJ) | ||
| Calories from fat | 104.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.63g | 86% | |
|---|---|---|---|
| Cholesterol | 44.98mg | 72% | |
| Sodium | 192.99mg | 39% | |
| Potassium | 165.66mg | 17% | |
| Total Carbs | 8.51g | 14% | |
| Sugars | 2.07g | 40% | |
| Dietary Fiber | 0.52g | 10% | |
| Protein | 11.2g | 107% | |
| Vitamin C | 1mg | 8% | |
| Iron | 1.4mg | 39% | |
| Calcium | 12.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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