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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 300°F. | 2. In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender. | 3. Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice). | 4. Bring to the boil and lower to a gentle simmer. | 5. Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go. | 6. Transfer to the casserole dish and cover with its lid. | 7. Transfer to the oven and cook for approx 2hours or until the meat is completely tender and coming off the bone. | 8. Remove the shanks from the pan and keep warm while you finish the sauce. | 9. Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity, boil to reduce if you think it needs it. | 10. Stir in the reserved juice to refresh the citrus flavour. | 11. Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over. | 12. Sprinkle each shank with a little parsley and a pinch of the reserved zest. | ---------------------------------------------------------------------------

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	1		diced	52.48	12.2624	1.1904	0.3072
onion	1		diced	44.0	10.274000000000001	1.21	0.11
celery rib	2		diced	1613.8703	0.0	359.0408	9.0667
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
thyme	2 -3	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
garlic clove	2		chopped	1613.8703	0.0	359.0408	9.0667
orange juice zest	2		juice grated	1613.8703	0.0	359.0408	9.0667
lemon juice zest	1		juice grated	1613.8703	0.0	359.0408	9.0667
tomato paste	1	tablespoon	concentrated	13.12	3.0256	0.6912	0.0752
white wine	1 1/2	cups		-	-	-	-
lamb stock	1	cup		1613.8703	0.0	359.0408	9.0667
salt pepper				1613.8703	0.0	359.0408	9.0667
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237

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