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Braised Italian Lamb With Mushrooms from Olive Magazine April 10

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1528.3027
Energy (kCal)27583.2014
Carbohydrates (g)5583.8174
Total fats (g)391.4254
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown the lamb shanks in the oil and then place in a small deep casserole dish. Pour over the tomatoes and enough lamb stock to just cover. Add the thyme sprigs bring to a simmer, cover and cook for 2 hours until just tender. | 2. Lift out lamb and keep warm whilst you bubble sauce to thicken. | 3. Fry the mushrooms in butter with garlic and a few more thyme leaves. Return the lamb to the sauce serve with the mushrooms and serve crusty bread in a shallow bowl. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb shank 2 806.9352 0.0 179.5204 4.5333
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    tomato 400 chopped tinned 24827.5862 5505.2474 1295.3523 215.8921
    red wine 200 - - - -
    lamb stock 750 806.9352 0.0 179.5204 4.5333
    thyme 2 sprigs - - - -
    mushroom 140 sliced - - - -
    butter 20 1710.0 78.57 53.43 144.0
    garlic clove 1 crushed 806.9352 0.0 179.5204 4.5333

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



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