Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Fennel | 1/2 bulb (87g) | 27 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- To taste Ground Fennel Seed
- To taste Dried Thyme
- To taste Course Ground Pepper
- To taste Kosher Salt
- Flour (enough to coat lamb shanks)
- 4 Domestic Lamb Shanks
- Vegetable Oil
- 4 oz Slab Bacon, medium slice
- 4 Large Yellow Onions, julienned
- 1 Large Bulb of Fennel, julienned
- 3 12 oz. Bottles of Guiness
- 2 c Beef Stock
- Bouquet of Garni of Fresh Thyme
- 2 Bay Leaves
Directions
Pre-heat oven to 325 degrees.
Season flour with ground fennel seed, dried thyme, salt and pepper to taste.
Dredge lamb shanks in seasoned flour, pat off excess.
Brown lamb shanks in large sauté pan with vegetable oil.
Reserve lamb shanks.
In a medium sauce pan, brown diced bacon.
Add onions and fennel, then cook until translucent and softened.
Add Guiness beef stock and bouquet of thyme and bay leaves.
Bring to a boil.
In a dutch oven, place lamb shanks and sauce.
Cover and cook in oven for 4 hours.
When done, remove lamb shanks, then reduce residual braising liquid until thickened.
Category:Martiniquais Recipes
Category:Martiniquais Meat Dishes