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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large, heavy-based saucepan over medium-high heat. Add the shanks and cook, turning for 5 minutes or until brown. Remove to a plate. | 2. Add the onion and garlic, and cook gently for about 5 minutes or until soft. | 3. Add the spices and cook, stirring, for about 30 seconds. | 4. Return the lamb shanks to the saucepan with the tomatoes and stock, and bring to the boil. | 5. Reduce the heat to a medium-low simmer and cook for one hour covered. | 6. Uncover and cook a further 30 minutes or until the lamb is tender. | 7. Remove the lamb and keep warm, increase the heat under the saucepan to high and bring the stock mixture to the boil. | 8. Boil, uncovered, for 10 to 15 minutes or until the sauce thickens (it WILL happen and is much nicer than a flour thickened sauce!). | 9. Sprinkle with fresh coriander leaves and serve with yogurt on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lamb shank	4			-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cinnamon	1	teaspoon	ground	-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
coriander leaf				-	-	-	-
greek yogurt				-	-	-	-

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