Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
593
Calories
30g
Protein
36g
Fat
36g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | 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
- 4 each lamb shanks [shanks are about 1 1/4 pounds each]
- 1 each medium yellow onion, cut into 1 inch dice
- 2 each large carrots cut into 1/2 inch dice
- 4 each cloves garlic, whole
- 1/3 cup tomato paste
- 2 cups red wine
- 3 cups water
- 6 each fresh thyme sprigs tied in a bundle
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 4 each bay leaves
- Salt and red pepper flakes to taste
- Vegetable oil as needed
- 3 cups masa harina, plus extra for dusting
- 2 cups warm water
- 1 teaspoon kosher salt
- Vegetable oil for frying
- Chopped fresh fennel
- Chopped tomatoes
- Crumbled queso fresco
- Fresh lime wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes