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Braised Lamb with Juniper Berries, Fennel and Sage
BLUE KITCHEN16Ingredients
90Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups dry red wine
- 2 lb. lamb stew meat (or try goat—see Kitchen Notes)
- salt
- freshly ground black pepper
- olive oil
- 1 red onion (medium, thinly sliced, about 2-1/2 to 3 cups)
- 4 cloves garlic (minced)
- 1/2 cup chopped celery (finely, about 1 rib)
- 2 Tbsp. chopped fresh sage
- 10 juniper berries (finely crushed with a mortar and pestle)
- 1/2 tsp. fennel seeds (crushed with a mortar and pestle)
- 2 Tbsp. tomato paste
- water
- 2 bay leaves
- 1/2 lemon
- 2 Tbsp. Italian parsley (chopped)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium430mg18% |
| Potassium970mg28% |
| Protein47g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A8% |
| Vitamin C30% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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