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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180°C. | 2. Heat the oil in a large non-stick pan over high heat and cook the shanks, in batches, for 1 to 2 minutes on each side or until browned, set aside. | 3. Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2 to 3 minutes. | 4. Add the flour and cook for 1 to 2 minutes and then add the wine and stock and bring to the boil and then return the shanks and cover with aluminium foil or tight fitting lid. | 5. Place in the oven and roast for 2 1/2 hours, turning every 30 minutes. | 6. Serve with polenta or mashed potatoes and steamed vegetables. | 7. TO FREEZE - shred meat of the bone and divide the meat and sauce into 4 portions and place in zip-lock bags or airtight containers and freeze for up to 3 months. TO DEFROST - place in the refrigerator overnight and allow to thaw completely. | ---------------------------------------------------------------------------

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	8			3227.7407	0.0	718.0816	18.1334
leek	2		trimmed sliced	108.58	25.186999999999998	2.67	0.534
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	6			3227.7407	0.0	718.0816	18.1334
thyme	6	sprigs		-	-	-	-
oregano	6	sprigs		-	-	-	-
plain flour	2	tablespoons		3227.7407	0.0	718.0816	18.1334
red wine	2	cups		-	-	-	-
beef stock	4	cups		685.44	74.6928	25.3008	32.3568

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