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 |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bean | 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
- 4 lamb shanks, well trimmed
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 6 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 4 cups zinfandel red wine
- 4 cups chicken broth
- 14-ounce can crushed tomatoes
- 4 strips bacon
- 1 medium white onion, chopped
- 5 cups cooked or canned small white beans
Directions
Preheat oven to 350.
In heavy fry pan, brown lamb shanks on all sides in olive oil.
Remove to ovenproof casserole and set aside.
Add onion, carrot, and celery to same fry pan and brown.
Stir in garlic and rosemary.
Cook 2 minutes.
Add red wine, chicken broth, and crushed tomatoes.
Heat to boiling.
Spoon mixture over lamb and then cover and bake at 350 for 2 hours.
Fry bacon until crisp, then drain and set aside.
Remove excess fat and add onion to same pan.
Stir in beans and heat through.
Stir in crumbled bacon, salt and pepper to taste.
Divide and spoon onto platter or individual serving plates.
Arrange shanks on top.
Skim fat from vegetable mixture and spoon over all.