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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 F degrees. | 2. Season the lamb shanks with salt and pepper. | 3. In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm. | 4. In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored. | 5. Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil. | 6. Pour the wine mixture over the lamb shanks; top up with water if needed. | 7. Cover; put in oven and cook for 2 1/2 – 3 hours until very tender. | 8. Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices. | 9. Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency. | 10. Serve up on individual plates and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shank	4			1613.8703	0.0	359.0408	9.0667
carrot	2		chopped	59.04	13.7952	1.3392	0.3456
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	3		chopped	1613.8703	0.0	359.0408	9.0667
bay leaf	2			-	-	-	-
rosemary	2	sprigs		-	-	-	-
bodied red wine	750		full-bodied	1613.8703	0.0	359.0408	9.0667
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
brown sugar	1	tablespoon	soft	19.9875	3.7505	0.6256	0.312
cornflour	1 -2	teaspoon		1613.8703	0.0	359.0408	9.0667
olive oil				-	-	-	-
salt pepper				1613.8703	0.0	359.0408	9.0667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.