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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix flour, salt, pepper and oregano in large bowl. Dredge lamb shanks in flour mixture. In a large frying pan, heat olive oil and brown lamb shanks. Remove shanks from pan and set aside. | 2. Add the onions and garlic to the oil and sweat. Add tomato paste and brown for approximately 2 minutes. Add 1/4 cup of flour mixture used to dredge lamb shanks. Mix with a whip. Add red wine and chicken broth. Bring to a boil. Add carrots, parsley and diced tomatoes. Season to taste. This should be the consistency of a thin cream soup. | 3. In a large roasting pan, place the lamb shanks in a single layer. Cover with the sauce. Cover the pan with foil. Bake at 350 degrees for approximately 2 1/2 hours or until the meat pulls from the bone. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
lamb shank	6			2420.8055	0.0	538.5612	13.6
olive oil	1/2	cup		954.72	0.0	0.0	108.0
onion	2	cups	diced	128.0	29.888	3.52	0.32
garlic clove	2		chopped	2420.8055	0.0	538.5612	13.6
tomato paste	3	ounces		69.7398	16.0827	3.6741	0.3997
red wine	1 1/2	1/2		-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
italian parsley	2	tablespoons	chopped	2420.8055	0.0	538.5612	13.6
tomato	14	ounces	diced	71.4407	15.4391	3.4927	0.7938
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003

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