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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2 tablespoons olive oil in a heavy based casserole and brown shanks over a medium heat, then remove from heat and set aside. | 2. Add one more tablespoon olive oil to the same pan and add onion, celery and garlic and stir over medium heat for 5 minutes. Add the wine and bring to the boil, scraping up any pieces stuck to the bottom of the pan. | 3. Return the lamb shanks to the casserole and simmer covered for 20 minutes over a low heat. Add the remaining ingredients except the chopped parsley and simmer a further 10 minutes. | 4. Transfer to a 180c oven and cook, covered, for 2 hours or until meat is almost falling from the bone. | 5. Remove lamb and parsley-discard parsley, cool lamb slightly then shred meat with fingers, discarding bones and fat. | 6. Simmer sauce until reduced by one third, then return lamb to pan and heat through (about 5 minutes). | 7. Season to taste with freshly ground black pepper, stir the sliced parsley through and serve over a pasta such as papperdelle (a wide, flat one) with parmesan or pecorino cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil				-	-	-	-
lamb shank	4			1613.8703	0.0	359.0408	9.0667
onion	1		chopped	64.0	14.944	1.76	0.16
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
garlic clove	2		crushed	1613.8703	0.0	359.0408	9.0667
white wine	500			-	-	-	-
veal stock beef	2	cups		1613.8703	0.0	359.0408	9.0667
italian tomato	1	can	chopped	-	-	-	-
flat leaf parsley	3	sprigs		1613.8703	0.0	359.0408	9.0667
red capsicum	4		roasted peeled seeded sliced	1613.8703	0.0	359.0408	9.0667
flat leaf parsley	1/4	cup	sliced	1613.8703	0.0	359.0408	9.0667

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