Directions:
- Mix flour, salt, pepper and oregano in large bowl. Dredge lamb shanks in flour mixture. In a large frying pan, heat olive oil and brown lamb shanks. Remove shanks from pan and set aside.
- Add the onions and garlic to the oil and sweat. Add tomato paste and brown for approximately 2 minutes. Add 1/4 cup of flour mixture used to dredge lamb shanks. Mix with a whip. Add red wine and chicken broth. Bring to a boil. Add carrots, parsley and diced tomatoes. Season to taste. This should be the consistency of a thin cream soup.
- In a large roasting pan, place the lamb shanks in a single layer. Cover with the sauce. Cover the pan with foil. Bake at 350 degrees for approximately 2 1/2 hours or until the meat pulls from the bone. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 678.3 Kcal (2840 kJ) | ||
| Calories from fat | 260.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.95g | 45% | |
|---|---|---|---|
| Sodium | 2107.38mg | 88% | |
| Potassium | 847.16mg | 18% | |
| Total Carbs | 81.81g | 27% | |
| Sugars | 8.34g | 33% | |
| Dietary Fiber | 10.42g | 42% | |
| Protein | 11.73g | 23% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.7mg | 26% | |
| Calcium | 207.7mg | 21% | |
| Amount Per 100 g | |||
| Calories | 122.46 Kcal (513 kJ) | ||
| Calories from fat | 47.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 45% | |
|---|---|---|---|
| Sodium | 380.47mg | 88% | |
| Potassium | 152.95mg | 18% | |
| Total Carbs | 14.77g | 27% | |
| Sugars | 1.51g | 33% | |
| Dietary Fiber | 1.88g | 42% | |
| Protein | 2.12g | 23% | |
| Vitamin C | 5.5mg | 51% | |
| Iron | 0.8mg | 26% | |
| Calcium | 37.5mg | 21% | |
* 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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