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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place 1 1/2 tbsp olive oil in a braising pan over medium-high heat. Season the lamb with salt and pepper. Brown lamb on all sides. Set aside. Drain olive oil. | 2. Place 1 tbsp fresh olive oil in same pan over low heat. Add garlic and lemon. Saute 1 minute, then add wine, stock and rosemary. Return lamb to pan. Bring to a boil, cover and turn to low heat. Simmer gently 2 hours, turning lamb occasionally. | 3. Meanwhile, preheat oven to 400°F Toss onions with remaining olive oil, salt and pepper. Roast 20 minutes, stirring occasionally. | 4. Uncover the meat and stir in the onions. Simmer, uncovered, 5 minutes, until sauce thickens slightly. Serve with couscous, white beans, or crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup	divided	477.36	0.0	0.0	54.0
lamb shank	2			806.9352	0.0	179.5204	4.5333
garlic clove	4		sliced	806.9352	0.0	179.5204	4.5333
lemon	2		preserved sliced	2.5617	0.8233	0.0972	0.0265
white wine	1	cup		-	-	-	-
chicken broth	1	cup	low sodium	78.12	1.89	11.1384	2.6208
rosemary sprig	1		chopped	806.9352	0.0	179.5204	4.5333
pearl onion	1	cup	thawed	806.9352	0.0	179.5204	4.5333
salt				-	-	-	-
black pepper			ground	-	-	-	-

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