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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside. | 2. Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant. | 3. Add the remaining ingredients, stir well and bring to the boil. | 4. Return the lamb to the pan, reduce the ehat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender. | 5. Check the seasonings and skim off any excess oil. | 6. Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shank	8			-	-	-	-
plain flour			seasoned	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		cut	60.0	14.01	1.65	0.15
garlic clove	3			-	-	-	-
red chile	1	long	seeded chopped	-	-	-	-
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
five spice powder	1/2	teaspoon		-	-	-	-
tomato	400		chopped	16083.958	3475.922	786.3268	178.7106
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
brown sugar	2	teaspoons		22.8	5.8854	0.0072	0.0
chicken broth	1 1/2	1/2	low sodium	117.18	2.835	16.7076	3.9312

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