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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a casserole dish. | 2. Add the shanks one at a time, seal them on all sides and remove from the dish. | 3. Add the roughly chopped vegetables and cook for 2 minutes. | 4. Add the herbs and put the lamb back in the dish, on top of the vegetables. | 5. Add red currant jelly and stock. | 6. Put the lid on and bake at 150c for at least two and a half hours, but I like to do another hour on top. | 7. Serve the lamb shank with mash potato and vegetables. | ---------------------------------------------------------------------------

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
oil				-	-	-	-
leek	1			54.29	12.5935	1.335	0.267
celery rib	4			1613.8703	0.0	359.0408	9.0667
carrot	2		peeled	104.96	24.5248	2.3808	0.6144
onion	2		peeled	128.0	29.888	3.52	0.32
garlic	1		unpeeled	4.47	0.9918	0.1908	0.015
bay leaf	1			-	-	-	-
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
rosemary	1	tablespoon		2.227	0.3519	0.0563	0.0996
red currant jelly	2	tablespoons		1613.8703	0.0	359.0408	9.0667
port wine	150			1613.8703	0.0	359.0408	9.0667
chicken stock	750	ml		273.8939	26.8568	19.1726	9.1298

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