Photo: Emiliano Vittoriosi
Cumbrian saltmarsh lamb shank
13 ingredients
Serves 4
openrecipes
Simon Rimmer's delicious winter warmer - a really tasty regional dish that matches perfectly with Jacob's Creek Reserve Cabernet Sauvignon
Estimated Nutrition (whole recipe, rough)
667
Calories
58g
Protein
39g
Fat
20g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Red Currant | 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
- oil to fry
- 1 leek
- 4 celery sticks
- 2 carrots, not peeled
- 2 onions, not peeled
- 1 garlic bulb, unpeeled
- 1 bay leaf
- 1 tbsp thyme
- 1 tbsp rosemary
- 2 tbsp red currant jelly
- 150ml port
- 750ml chicken stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes