Directions:
- Rub lamb shanks with herbes de Provence, salt and pepper. In a Dutch oven, heat oil over medium-high heat; brown lamb in batches. Transfer to a slow cooker.
- METHOD FOR BALSAMIC TOMATO SAUCE:.
- Drain fat from Dutch oven; heat oil over medium heat. Fry onions, garlic, bay leaf, oregano, salt and pepper until onions are softened, about 5 minutes. Scrape into slow cooker. Stir to combine.
- Cover and cook on low until lamb is tender and separates easily from bone, about 6 hours. Transfer lamb to platter; cover and keep warm. Skim off fat.
- Pour cooking liquid into a wide saucepan; bring to a boil over high heat. Boil untl thickened and reduced to 4 cups, about 15 minutes. Shred basil and sprinkle into sauce. Serve with lamb. Garnish with rosemary sprigs.
- Accompany meal with mashed potatoes and mixed vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 738.11 Kcal (3090 kJ) | ||
| Calories from fat | 453.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.43g | 78% | |
|---|---|---|---|
| Cholesterol | 229.82mg | 77% | |
| Sodium | 414.93mg | 17% | |
| Potassium | 545.92mg | 12% | |
| Total Carbs | 9.47g | 3% | |
| Sugars | 6.49g | 26% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 55.02g | 110% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 6.2mg | 35% | |
| Calcium | 41.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 206.32 Kcal (864 kJ) | ||
| Calories from fat | 126.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.1g | 78% | |
|---|---|---|---|
| Cholesterol | 64.24mg | 77% | |
| Sodium | 115.98mg | 17% | |
| Potassium | 152.6mg | 12% | |
| Total Carbs | 2.65g | 3% | |
| Sugars | 1.82g | 26% | |
| Dietary Fiber | 0.26g | 4% | |
| Protein | 15.38g | 110% | |
| Vitamin C | 0.9mg | 5% | |
| Iron | 1.7mg | 35% | |
| Calcium | 11.6mg | 4% | |
* 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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