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Cawl (Welsh Stew)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0337
Energy (kCal)330.649
Carbohydrates (g)21.799
Total fats (g)27.8041
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the vegetable oil in a large stew pot. Season the lamb shanks and add to the pot together with the onion. Brown the meat on all sides. You may need to do this in batches. | 2. With all the lamb shanks in the pot, add the water and all herbs. Bring to a boil and reduce to a simmer. Cover and simmer 40 minutes. | 3. Add all vegetables except the cabbage. Bring to a boil again then reduce to simmer for 40 minutes. | 4. Shred the cabbage and add to the cawl, cook for about 5 minutes more and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb shank 6 - - - -
    water 2 pints - - - -
    potato 1/2 peeled diced - - - -
    swede 1/2 peeled diced - - - -
    onion 1/2 peeled chopped 32.0 7.472 0.88 0.08
    carrot 1/2 peeled diced 26.24 6.1312 0.5952 0.1536
    leek 1/2 sliced 27.145 6.2968 0.6675 0.1335
    savoy cabbage 1/2 - - - -
    bay leaf 2 - - - -
    thyme 2 stems - - - -
    rosemary 1 stem - - - -
    parsley 1/2 cup 10.8 1.899 0.8909999999999999 0.237
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    salt pepper - - - -

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



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