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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place bacon in a 6-quart casserole dish. Cook bacon to render fat. Remove bacon and brown the lamb shanks in bacon oil. Remove shanks. | 2. Place onion and garlic in casserole in remaining oil. Cook until translucent. Add oregano. | 3. For the cooking liquid use 2 cups of water in which 2 teaspoons of beef or chicken bouillon have been dissolved. Add this to casserole. | 4. Cover casserole, place in preheated oven, and cook for 1 hour at 325°F. | 5. Add the prepared vegetables and cook, covered, for another 60 minutes. | 6. Serve with a dollop of sour cream over each shank. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shank	6			2420.8055	0.0	538.5612	13.6
bacon	6	slices		700.56	2.1504	21.2016	66.6792
onion	1		chopped	60.0	14.01	1.65	0.15
hungarian paprika	1	tablespoon	smoked sweet	2420.8055	0.0	538.5612	13.6
garlic clove	1		chopped	2420.8055	0.0	538.5612	13.6
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
baking potato	1		cut	2420.8055	0.0	538.5612	13.6
carrot	6		scraped cut	314.88	73.5744	7.1424	1.8432
celery rib	6		chopped	2420.8055	0.0	538.5612	13.6
tomato	16	ounces	stewed	104.3261	23.1332	5.4431	0.9072
water	2	cups		0.0	0.0	0.0	0.0
chicken bouillon	2	teaspoons		10.68	0.7204	0.6664	0.5552
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505

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