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Lamb Shank and Dumpling Pies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.8492
Energy (kCal)442.0836
Carbohydrates (g)4.3912
Total fats (g)2.7936
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200°C. | 2. Divide lamb shank meat between 2 x 1 1/2 cup capacity ovenproof dishes. | 3. Combine self-raising flour, thyme, sea salt flakes and the buttermilk and mix until smooth. | 4. Spoon the mixture on top of the lamb and top with the parmesan. | 5. Bake in oven for 30 minutes. | 6. Serve with salad or steamed vegetables and mash. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb shank 1 cooked 403.4676 0.0 89.7602 2.2667
    self raising flour 1/2 cup 403.4676 0.0 89.7602 2.2667
    thyme 2 teaspoons 1.6159999999999999 0.3912 0.08900000000000001 0.0269
    sea salt flaked 403.4676 0.0 89.7602 2.2667
    buttermilk 1/3 cup - - - -
    parmesan cheese 2 tablespoons grated 37.0 4.0 4.0 0.5

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



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