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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 8-quart Dutch oven, heat vegetable oil over medium-high heat, Sprinkle 1/4 teaspoon salt on lamb shanks. Cook lamb shanks, 2 at a time, until browned on all sides. Remove shanks to a bowl as they brown. | 2. Preheat oven to 350 degrees Fahrenheit. In drippings in Dutch oven, cook onions and carrots until tender and lightly browned, about 10 minutes. Add garlic, cook 2 minutes. | 3. Return lamb shanks to Dutch oven. Add tomatoes with their juice, chicken broth, and 3/4 teaspoon salt; heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours. Turn lamb shanks over; add potatoes and green beans. Cover and bake 1 1/4 hours longer or until lamb and potatoes are tender. | 4. Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice. | 5. When lamb shanks are done, skim fat from sauce. Stir in lemon peel, lemon juice, dill, and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
salt	1	teaspoon	divided	-	-	-	-
lamb shank	4			1613.8703	0.0	359.0408	9.0667
onion	2		diced	88.0	20.548000000000002	2.42	0.22
carrot	1		diced	29.52	6.8976	0.6696	0.1728
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
potato	4	pounds	cut	1397.0662	317.3336	37.1946	1.6329
green bean	3/4		trimmed cut	23.25	5.2275	1.3725	0.165
lemon	2			-	-	-	-
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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