Directions:
- Heat the oil in a casserole dish.
- Add the shanks one at a time, seal them on all sides and remove from the dish.
- Add the roughly chopped vegetables and cook for 2 minutes.
- Add the herbs and put the lamb back in the dish, on top of the vegetables.
- Add red currant jelly and stock.
- Put the lid on and bake at 150c for at least two and a half hours, but I like to do another hour on top.
- Serve the lamb shank with mash potato and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.69 Kcal (870 kJ) | ||
| Calories from fat | 17.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 3% | |
|---|---|---|---|
| Cholesterol | 5.71mg | 2% | |
| Sodium | 356.4mg | 15% | |
| Potassium | 628.26mg | 13% | |
| Total Carbs | 31.21g | 10% | |
| Sugars | 17.15g | 69% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 7.74g | 15% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.6mg | 3% | |
| Calcium | 76.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 50.82 Kcal (213 kJ) | ||
| Calories from fat | 4.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.48g | 3% | |
|---|---|---|---|
| Cholesterol | 1.4mg | 2% | |
| Sodium | 87.21mg | 15% | |
| Potassium | 153.74mg | 13% | |
| Total Carbs | 7.64g | 10% | |
| Sugars | 4.2g | 69% | |
| Dietary Fiber | 0.96g | 16% | |
| Protein | 1.89g | 15% | |
| Vitamin C | 2.8mg | 19% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.1mg | 3% | |
| Calcium | 18.7mg | 8% | |
* 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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