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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375°F Put the shanks in a large pot and add just enough water to cover the shanks. Season with celery tops, parsley, thyme, bay leaf, garlic, salt and pepper. Cover and simmer on the stovetop for 1 hour. Remove the shanks from the broth; strain the broth and reserve. Roll shanks in seasoned flour (dumping the flour, tarragon and savory into a large bag, shaking to meld then adding the shanks, one at a time works well). Mix the wine and oil together and pour over meat. Bake in the preheated oven for 1 hour or until crisply browned. Turn occasionally and baste frequently with the wine/oil mixture. Make gravy from the leftover flour, the pan drippings and the reserved broth. | ---------------------------------------------------------------------------

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
water				-	-	-	-
celery	1/4	cup		4.04	0.7499	0.1742	0.0429
parsley	3	sprigs		1.08	0.1899	0.0891	0.0237
thyme	1/4	teaspoon	ground	0.69	0.1598	0.0228	0.0186
bay leaf	1			-	-	-	-
garlic clove	1		peeled halved	2420.8055	0.0	538.5612	13.6
salt	1 1/2	1/2		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
flour	3/4	cup	seasoned	273.42	20.1096	23.8203	13.0095
tarragon	1/2	teaspoon	dried	0.885	0.1507	0.0683	0.0217
summer savory	1	teaspoon		2420.8055	0.0	538.5612	13.6
red table wine	1 1/2	1/2		2420.8055	0.0	538.5612	13.6
canola oil	1/2	cup		963.56	0.0	0.0	109.0

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