Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 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 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 lamb shanks
- 1/3 cup cooking oil
- 2 medium sized white onions, chopped
- 1 cup chopped celery
- 2 carrots, sliced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon rosemary
- 1 bay leaf
- 1 beef bouillon cube
- 1 cup boiling water
- 7-1/2 ounce can tomato sauce
- 4 tablespoons flour
- 1/3 cup water
Directions
Heat oil in large saucepan and brown shanks in hot oil.
Remove shanks.
Add vegetables and sauté for 5 minutes.
Add vegetables and sauté for 5 minutes.
Add shanks, garlic powder, salt, pepper, rosemary and bay leaf.
Combine bouillon cube and boiling water; add to meat and vegetable mixture.
Stir in tomato sauce.
Cover tightly and simmer for about 2 hours or until shanks are tender.
Stir occasionally.
Remove bay leaf.
Combine flour and water; stir into mixture, stir and cook until thickened.