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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 160c. | 2. Heat the oil in a big, heavy-based, oven-proof pan. | 3. Brown the shanks well on all sides, remove, fry the garlic, onions and carrot until they are softened. | 4. Add the tinned tomatoes and their juice to the pan, sit the shanks on top, then add the remaining ingredients. | 5. Use enough stock to just barely cover the shanks. | 6. Put the un-covered pan in the oven. | 7. Braise for about 2 hours, checking it every 30 minutes or so. | 8. Turn the shanks each time you check, and replace the liquid (some will evaporate during cooking) to bring it to half-way up the shanks. | 9. The shanks are done when the meat is beginning to fall of the bone. | 10. Remove them and place on a warmed serving dish Strain the liquid, pressing with a spoon to get all the juices out. | 11. Skim and discard as much fat as you can, then reduce the remaining liquid to a nice gravy consistency. | 12. Pour over the shanks and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	6		peeled	1613.8703	0.0	359.0408	9.0667
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	1		peeled chopped	29.52	6.8976	0.6696	0.1728
tomato	1	can	peeled chopped	62.068999999999996	13.7631	3.2384	0.5397
lamb shank	4			1613.8703	0.0	359.0408	9.0667
red wine	250			-	-	-	-
bay leaf	4			-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
water	1			0.0	0.0	0.0	0.0

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