Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Globe Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 8 globe artichokes
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 8 lamb shanks, trimmed
- 1 yellow onion, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 stick celery, sliced
- 1-1/2-cups chicken stock
- 1 sprig thyme
- 1/4 teaspoon ground cumin
- 1 cup chickpeas, soaked in water overnight, then drained
- 1 tablespoon chopped flat-leaf parsley
Directions
Trim artichokes and place in a bowl of water with lemon juice to prevent discoloration.
Heat olive oil in a large roasting pan or flameproof casserole and cook lamb shanks, in batches, until browned all over.
Remove shanks and discard all but 2 tablespoons fat from pan.
Add onion, garlic, carrot and celery and cook over low heat until soft.
Stir in stock, thyme and cumin and season to taste.
Bring to boil, add lamb shanks and drained chickpeas.
Place in oven covered and bake at 300 for an hour.
Drain artichokes, add to lamb and cook, covered, a further 30-45 minutes, or until lamb is tender.
Serve sprinkled with chopped parsley.