RecipeDB

Cooking in progress....

Lamb Shank With Mustard and Verjus

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)140.4745
Energy (kCal)984.763
Carbohydrates (g)23.6009
Total fats (g)33.0483
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim fat from meat. | 2. Heat oil and brown and pour off fat. | 3. grind generous pepper over meat. | 4. stir in the mustard over a high heat. | 5. after few minutes add garlic. | 6. then trickle in verjus keeping high heat. | 7. stir in stock. | 8. lower heat and add grapes (red in picture). | 9. press piece of baking paper over meat and cover with lid. | 10. simmer 20-25 mins (try in tagine soaked in water first). | 11. Remove meat and keep warm. | 12. increase heat and boil the juices to reduce by half. | 13. taste and season. | 14. stir in parsesly and add meat and stir to coat well with sauce. | 15. serve immediately. | 16. can also make with jointed chicken or veal and even forgs legs (sorry can't do that one either!). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb shank 1 1/2 cut 605.2014 0.0 134.6403 3.4
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    black pepper - - - -
    mustard 1 tablespoon 0.945 0.1634 0.1001 0.0147
    garlic clove 2 chopped 605.2014 0.0 134.6403 3.4
    grape juice 100 ml 64.1622 15.7946 0.3957 0.139
    chicken stock 200 ml 73.0384 7.1618 5.1127 2.4346
    grape 1 cup seeded - - - -
    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.



    Similar Recipes by Processes Similar Recipes by Category Composition