Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
943
Calories
60g
Protein
51g
Fat
58g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 3 tablespoons olive oil
- 2 pounds lamb shanks
- 2 onions, sliced
- 1 teaspoon ground cayenne, or more to taste
- 2 cups lamb or beef stock
- 2 tomatoes, peeled and chopped
- 2 potatoes, diced
- ½ cup sliced mushrooms
- 1 cup wine
- Salt and pepper to taste
- Chopped Italian parsley leaves for garnish
Directions
1
In a large saucepan, heat the olive oil and brown the lamb shanks.
2
Add the onions and brown for 2 minutes.
3
Add the cayenne and stock, transfer to a casserole dish, cover, and cook on low heat for 1 hour and fifteen minutes.
4
Add the tomatoes, potatoes, mushrooms, and wine and simmer, covered, for another hour, stirring occasionally.
5
Add salt and pepper to taste just before serving and sprinkle with the parsley.
6
Category:Jordanian Recipes
7
Category:Jordanian Snacks
Recipe sourced from
fandom