Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse lamb shanks and place in a large pot with cold water to just cover the meat. | 2. Add the noomi or lemon rind and bring slowly to a boil, skimming as required. | 3. In another pan gently fry the onion in the olive oil until transparent. | 4. Then add the bahrat & turmeric and fry for a further one minute. | 5. Add tomatoes, approximately 1 1/2 tsp salt and some pepper to taste and raisins if using. | 6. When lamb shank liquid is well skimmed and simmering, add the tomato mixture. | 7. Cover and simmer gently for 1 1/2-2 hours until meat is very tender. Towards the end of cooking, place the lid on an angle so that the liquid can reduce to a thick sauce and sqeeze the optional lemon. | 8. Arrange lamb shanks on a bed of Timman >>> Recipe #366129 pour over sauce and serve with a salad and khoubiz (flat bread). | ---------------------------------------------------------------------------

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
cold water				-	-	-	-
lime	1		used	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
olive oil	1/4	cup		477.36	0.0	0.0	54.0
baharat	1	teaspoon		2420.8055	0.0	538.5612	13.6
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
tomato puree	2	cups	canned	190.0	44.9	8.25	1.05
salt pepper				2420.8055	0.0	538.5612	13.6
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
lemon	1			1.2808	0.4116	0.0486	0.0132

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