Photo: Emiliano Vittoriosi
Braised Lamb Shanks with Spring Vegetables and Spring Gremolata
21 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1590
Calories
83g
Protein
53g
Fat
192g
Carbs
Counts 20 of 21 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 1-to 1 1/4-pound lamb shanks
- All purpose flour
- 2 tablespoons extra-virgin olive oil
- 3 cups finely chopped onions (about 2 medium)
- 2 cups finely chopped peeled carrots
- 1 1/4 cups finely chopped celery
- 3 garlic cloves, minced
- 1 tablespoon (generous) tomato paste
- 3 cups low-salt chicken broth
- 1 1/2 cups Sauvignon Blanc or other dry white wine
- 6 fresh Italian parsley sprigs
- 2 tablespoons chopped fresh thyme
- 2 bay leaves
- 2 tablespoons chopped fresh mint
- 1 tablespoon (packed) finely grated lemon peel
- 1 tablespoon minced fresh green garlic or 1 garlic clove, minced
- 1 1/2 pounds unpeeled 1 1/2-to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes
- 8 ounces slender baby carrots, trimmed, peeled
- 8 ounces sugar snap peas, strings removed
- 2 tablespoons (1/4 stick) butter
- 3 ounces fresh pea tendrils
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes