Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
806
Calories
55g
Protein
51g
Fat
28g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 shanks, well trimmed
- Salt and freshly ground pepper, to taste
- 1/4 cup vegetable oil, plus more as needed
- 2 yellow onions, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 4 large garlic cloves, minced
- 1 cup full-bodied red wine
- 1 cup canned diced tomatoes with juices
- 6 cups beef stock
- 2 tsp. minced fresh rosemary
- 1 tsp. minced fresh thyme
- 2 bay leaves
- 2 to 3 Tbs. minced fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes