Directions:
- Put lamb shanks in a pot and cover with water. Bring to a boil and remove all froth. Add salt and allspice. Reduce the heat and let simmer for 2 hours.
- Peel the potatoes and dice into 2cm cubes. Deep fry in canola oil and leave them on paper towels to absorb excess oil.
- Saute the onion. When translucent, add mined garlic and stir for a minute.
- Then add the meat and stock to the onion and stir in the potatoes.
- Season with the rest of the spices and adjust the salt. Let simmer for 15 minutes.
- Add parsely/cilantro 3 minutes before turning the heat off. mix gently.
- Serve hot with peppered rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.02 Kcal (1290 kJ) | ||
| Calories from fat | 108.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.05g | 19% | |
|---|---|---|---|
| Cholesterol | 43.09mg | 14% | |
| Sodium | 118.37mg | 5% | |
| Potassium | 704.14mg | 15% | |
| Total Carbs | 35.92g | 12% | |
| Sugars | 7.5g | 30% | |
| Dietary Fiber | 5.52g | 22% | |
| Protein | 13.86g | 28% | |
| Vitamin C | 9.3mg | 15% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 3mg | 17% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 122.77 Kcal (514 kJ) | ||
| Calories from fat | 43.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 19% | |
|---|---|---|---|
| Cholesterol | 17.17mg | 14% | |
| Sodium | 47.18mg | 5% | |
| Potassium | 280.65mg | 15% | |
| Total Carbs | 14.32g | 12% | |
| Sugars | 2.99g | 30% | |
| Dietary Fiber | 2.2g | 22% | |
| Protein | 5.53g | 28% | |
| Vitamin C | 3.7mg | 15% | |
| Vitamin A | 0.7mg | 57% | |
| Iron | 1.2mg | 17% | |
| Calcium | 25.5mg | 6% | |
* 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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