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Abby Giljum: "The meat was very tender. I would recommend using…" Read More
10Ingredients
3Hours
1050Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 lamb shanks (oven ready)
- 30 mL vegetable oil
- 4 sprigs rosemary
- 2 garlic cloves (chopped)
- 2 Tbsp. parsley (and chives, chopped)
- 250 grams carrots (parsnips and turnips, cut into small chunks)
- 8 shallots (peeled)
- salt
- freshly ground black pepper
- flat leaf parsley (for garnish, optional)
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NutritionView More
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1050Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1050Calories from Fat530 |
| % DAILY VALUE |
| Total Fat59g91% |
| Saturated Fat24g120% |
| Trans Fat0g |
| Cholesterol285mg95% |
| Sodium550mg23% |
| Potassium1830mg52% |
| Protein83g |
| Calories from Fat530 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A270% |
| Vitamin C50% |
| Calcium15% |
| Iron60% |
* 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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Reviews(2)
Abby Giljum 4 years ago
The meat was very tender. I would recommend using fresh rosemary if you have it. The vegetables I used were baby red skin potatoes and carrots. I drained off the fat and made a gravy with adding some cornstarch dissolved in hot water.
Christine 6 years ago
This was great! I wasn’t sure if the shallots went in with the veg or the meat and will put them with the veg next time. But it was so flavorful and easy. I substituted small potatoes for turnips.