The slow-cooked lamb and potatoes, stewed in the pan juices with thyme and lemon, make for an excellent dish.
2 tsp | olive oil | 10 mL | |
2 | lamb shanks | 700 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 cloves | garlic, crushed | ||
2 sprigs | fresh thyme | 1 g | |
3 tbsp | white wine | 45 mL | |
1 cup | chicken broth | 250 mL | |
2 | potatoes, peeled and cut into pieces | 400 g | |
2 tbsp | lemon juice, freshly squeezed | 3/4 lemon |
A large and deep casserole dish with a tight-fitting lid is necessary for this recipe.
This dish may be made ahead up to step 2 included, then covered and refrigerated for up to 1 day.
per 1 serving (440 g)
Amount % Daily Value |
Calories 480 |
Fat 15 g 24 % |
Saturated
5.6 g
28 % |
Cholesterol 160 mg |
Sodium 420 mg 18 % |
Carbohydrate 35 g 12 % |
Fibre 3 g 14 % |
Sugars 2 g |
Net Carbs 32 g |
Protein 46 g |
Vitamin A 1 % |
Vitamin C 38 % |
Calcium 6 % |
Iron 37 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Fruits | 0 |
Vegetables | 0 |
Meat and Alternatives | 5 |
Fats | ½ |