Ingredients:
- 1 lamb shank , cut into chunks keeping the bone as well (the bone will give guts and flavour to the stew while cooking)
- 1 bay leaf
Directions:
- First mix the Lamb with the seasoned flour and fry in a little oil until well browned.
- Then add the veggies (apart from the finely chopped parsley)and stir until well mixed with the lamb, add the stock and baylef and bring to the boil.
- Turn the heat down very low, cover with a lid and simmer quietly for 1 1/2 hours.
- Add some of the chopped parsley just before serving.
- Serve sprinkling some more of the chopped parsley on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.42 Kcal (282 kJ) | ||
| Calories from fat | 1.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.18g | 0% | |
|---|---|---|---|
| Sodium | 299.01mg | 12% | |
| Potassium | 445.3mg | 9% | |
| Total Carbs | 12.69g | 4% | |
| Sugars | 4.45g | 18% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 3.77g | 8% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.5mg | 3% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 32.85 Kcal (138 kJ) | ||
| Calories from fat | 0.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 145.7mg | 12% | |
| Potassium | 216.99mg | 9% | |
| Total Carbs | 6.18g | 4% | |
| Sugars | 2.17g | 18% | |
| Dietary Fiber | 1.04g | 9% | |
| Protein | 1.84g | 8% | |
| Vitamin C | 2.9mg | 10% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.2mg | 3% | |
| Calcium | 17.8mg | 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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