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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First mix the Lamb with the seasoned flour and fry in a little oil until well browned. | 2. Then add the veggies (apart from the finely chopped parsley)and stir until well mixed with the lamb, add the stock and baylef and bring to the boil. | 3. Turn the heat down very low, cover with a lid and simmer quietly for 1 1/2 hours. | 4. Add some of the chopped parsley just before serving. | 5. Serve sprinkling some more of the chopped parsley on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shank	1		cut	403.4676	0.0	89.7602	2.2667
potato	1		diced	-	-	-	-
carrot	1		diced	52.48	12.2624	1.1904	0.3072
parsnip	1		diced	99.75	23.9267	1.5959999999999999	0.39899999999999997
onion	1		diced	64.0	14.944	1.76	0.16
parsley sprig	1	tablespoon	sliced	403.4676	0.0	89.7602	2.2667
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
plain flour salt pepper	1	teaspoon	seasoned	403.4676	0.0	89.7602	2.2667
beef stock	500	ml	good	362.1485	39.4635	13.3675	17.0955
bay leaf	1			-	-	-	-

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