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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sweat the onions in oil an ovenproof casserole or crockpot. | 2. Add carrot, parsnip, celery and mix. | 3. Put flour, pepper, paprika in a paper or plastic bag and add lamb shanks one at a time, shake to coat. | 4. Place the coated shanks in the casserole or pot on top of the vegetables. | 5. Combine stock and wine and pour around the shanks covering them completely. | 6. Place Rosemary, Bay and Mint on top of the meat. | 7. Cook slowly in the oven for at least 3 hours at a temperature of about 160C the longer the better. | 8. Top up with stock or wine if necessary. | 9. To serve, remove the herbs and discard; serve on a plate with mashed potato and a good bottle of wine. | ---------------------------------------------------------------------------

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
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red onion	3		chopped	192.0	44.832	5.28	0.48
carrot	3		sliced	157.44	36.7872	3.5712	0.9216
parsnip	3		sliced	299.25	71.7801	4.788	1.197
celery	3	stalks	sliced	30.72	5.7024	1.3248	0.3264
plain flour	1/4	cup		2420.8055	0.0	538.5612	13.6
rosemary	6 -8	sprigs		-	-	-	-
mint leaf	1/2	cup		2420.8055	0.0	538.5612	13.6
bay leaf	6			-	-	-	-
water	1			0.0	0.0	0.0	0.0
red wine	500			-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
paprika	2	teaspoons	mild	12.972000000000001	2.4835	0.6504	0.5929

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