Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
547
Calories
42g
Protein
36g
Fat
9g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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
- 2 lamb shanks, each cracked into 3 pieces
- 2 tablespoons cooking oil
- 3/4 tsp salt
- 1/2-cup wine
- 1 bay leaf
- 1 sprig parsley
- 1-sprig thyme
- 1/2-cup sour cream
- 2 tablespoons capers
Directions
1
Brown shanks well in oil.
2
Pour off drippings and add remaining ingredients.
3
Cover and simmer about 1-1/2 hours, turning shanks once or twice, until tender.
4
Lift shanks to a deep platter.
5
Skim fat from broth; mix in sour cream and capers.
6
Spoon a little sauce over shanks and pass the rest.
Recipe sourced from
fandom