Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
496
Calories
28g
Protein
35g
Fat
19g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Taco | 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
- 2 Tbsp. olive oil
- 2-3 1/2 lbs. lamb shanks (trim of as much fast as possible)
- 1/2 cup chopped onion
- 1 tablespoon minced garlic
- 1 can regular Dr. Pepper, NOT diet
- 1 can (14 1/2 ounces) diced tomatoes
- 1/2 cup finely chopped celery
- 1 packet dry taco seasoning mix
- 1/3 cup chopped fresh cilantro, packed
Directions
1
Heat oil over medium-high heat in a large pressure cooker and brown lamb on all sides,
2
set aside.
3
Saute onion, cilantro and garlic.
4
Stir in cola, undrained tomatoes, celery, and taco seasoning mix.
5
Add the rack.
6
Use foil helper handles to lower the lamb into the cooker.
7
Lock the lid in place and cook 25 -30 minutes or until done to desired finish.
8
Use natural release method.
Recipe sourced from
fandom