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Italian Lamb Shanks (Zwt II)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)375.9768
Energy (kCal)2610.737
Carbohydrates (g)39.976
Total fats (g)95.432
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim lamb shanks of any excess fat. Place shanks in a sturdy plastic bag lrg enough to hold all 4 shanks & pour the Italian salad dressing over them. Refrigerate at least 5 hrs, occ rearranging the meat & marinade to get complete & equal coverage. | 2. Remove lamb & reserve the marinade. | 3. Mix 1/2 cup cheese, flour, parsley flakes, salt & onion salt. Coat lamb w/the cheese mixture & reserve any that remains. | 4. Heat shortening in 12-inch skillet or dutch oven til melted. Cook lamb in hot shortening (turning occ) till browned on all sides. Drain all hot shortening from skillet (See Note). | 5. Sprinkle any remaining cheese mixture over the lamb. Add reserved marinade to the pan & enough water for a slow simmer. | 6. Bring the liquid to a boil, cover pan & reduce heat to simmer. | 7. Cook till tender (about 2 1/2 hrs), turning occ & adding water to pan as needed. Serve w/additional grated Parmesan cheese on the side. | 8. NOTE: While the recipe calls for the use of shortening, we all know it's rarely used now. Feel free to sub your oil of choice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    italian salad dressing 1 cup 244.8 23.976 0.9359999999999999 16.032
    lamb shank 4 1613.8703 0.0 359.0408 9.0667
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    purpose flour 1/4 cup 1613.8703 0.0 359.0408 9.0667
    parsley flake 1 tablespoon 1613.8703 0.0 359.0408 9.0667
    salt 1/2 teaspoon - - - -
    onion salt 1/4 teaspoon 1613.8703 0.0 359.0408 9.0667
    shortening 1/3 cup 604.0667 0.0 0.0 68.3333

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



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