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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For quicker cooking, less shrinkage and easier serving, crack bone in lamb shanks. Hit shank bone once with a heavy mallet. Take care only to crack, not splinter the bone.( It is not essential to do this, but it means more meat for your money.). | 2. In deep casserole, in olive oil brown lamb shanks. 2 or 3 at a time. Remove. Set aside. Add onion and garlic. Sauté until brown. Pour off surplus oil. | 3. Stir in undrained tomatoes, parsley, oregano,salt and pepper.Heat 5 minutes. Remove from casserole. | 4. Place half eggplant and potato slices in bottom of casserole. Add lamb shanks and tomato mixture. Top with remaining eggplant and tomato slices. | 5. Cover and bake at 375°F for 45 minutes. Remove cover. Bake 15 minutes longer or until meat and vegetables are tender. | ---------------------------------------------------------------------------

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
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	3	cups	chopped	192.0	44.832	5.28	0.48
garlic clove	2		chopped	2420.8055	0.0	538.5612	13.6
tomato basil	1	can		-	-	-	-
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
eggplant	1			-	-	-	-
potato	4		peeled	-	-	-	-

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