Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
828
Calories
55g
Protein
50g
Fat
38g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 2 tablespoons vegetable oil
- 1 chopped green pepper
- 1 cup chopped white onion
- 2 garlic cloves, crushed
- 1 can tomato sauce
- 1-tablespoon white granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon grated lemon rind
- ¼ cup beef bouillon
Directions
1
Heat oil to medium and add lamb shanks.
2
Cook over medium heat until browned on all sides.
3
Remove lamb.
4
Add onions, green pepper and garlic, cook for 3 minutes.
5
Add remaining ingredients and mix well.
6
Cook over low heat for 10 minutes.
7
Place lamb in 2-quart casserole.
8
Top with tomato sauce mixture.
9
Cover and bake in 325 oven 2 hours, or until lamb shanks are tender.
Recipe sourced from
fandom