Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
1228
Calories
115g
Protein
64g
Fat
39g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Anchovy | 100g | 210 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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 lamb foreshanks
- Coarse salt and pepper, to taste
- 3 tablespoons plus 1/4 cup olive oil
- 2 ribs of celery, roughly chopped
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 1/3 cup tomato paste
- 5 sprigs of fresh thyme
- 1 bay leaf
- 8 whole black peppercorns
- 3 anchovy fillets
- 1 whole head of garlic, cut in half crosswise
- 2 cups red wine
- 1 cup white wine
- 1/3 cup white-wine vinegar
- 1 teaspoon sugar
- 2 cups beef broth and 2 cups chicken (I use Pacific Organic Beef Broth and Homemade Chicken Stock)
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