Directions:
- Rub lemon and garlic over the lamb shanks; let stand for 10 minutes. In a large resealable plastic bag, combine 3/4 cup flour, salt and pepper. Add shanks, one at a time, and shake to coat.
- In a large skillet, brown lamb in oil over medium-high heat. Transfer to a shallow roasting pan. Stir the remaining flour into the skillet; cook and stir until browned. Stir in the consomme, water and vermouth until blended. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
- Stir in the onion. Pour over lamb. Bake, uncovered, at 350° for 1-1/2 hours. Turn shanks; add the carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 824.28 Kcal (3451 kJ) | ||
| Calories from fat | 209.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.27g | 36% | |
|---|---|---|---|
| Cholesterol | 64.64mg | 22% | |
| Sodium | 2153.21mg | 90% | |
| Potassium | 705.81mg | 15% | |
| Total Carbs | 112.77g | 38% | |
| Sugars | 5.65g | 23% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 28.68g | 57% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.8mg | 10% | |
| Calcium | 77.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 127 Kcal (532 kJ) | ||
| Calories from fat | 32.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 36% | |
|---|---|---|---|
| Cholesterol | 9.96mg | 22% | |
| Sodium | 331.75mg | 90% | |
| Potassium | 108.74mg | 15% | |
| Total Carbs | 17.37g | 38% | |
| Sugars | 0.87g | 23% | |
| Dietary Fiber | 0.61g | 16% | |
| Protein | 4.42g | 57% | |
| Vitamin C | 1.9mg | 21% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.3mg | 10% | |
| Calcium | 11.9mg | 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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