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Jarrets D'Agneau a la Grecque

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Jarrets D’Agneau a la Grecque recipe

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

4 4
EACH LAMB
shanks *
3 3
EACH GARLIC CLOVES
slivered *
1
X SALT
to taste *
1
X BLACK PEPPER
to taste *
2 2
MEDIUM MEDIUM ONIONS
sliced
¾ 177
½ 2.5
TEASPOON ML OREGANO
dried
1 1
PINCH PINCH CINNAMON
opt *
¾ 177
CUP ML WINE
white, dry *
2 473
CUPS ML STOCK
chicken
1 453.6
POUND G ITALIAN PLUM (ROMA) TOMATOES
seeded, coarsely chopped, or 2 c canned, with liquid, coarsely crushed
1 237
CUP ML ORZO PASTA *
½ 118

Directions

Preheat oven to 400℉ (200℃).

Using a sharp paring knife, remove as much of the fat, sinew and translucent membrane as possible from the lamb shanks.

Insert garlic slivers into shanks, either by finding natural divisions in the meat or by cutting small incisions. Salt and pepper generously.

Arrange lamb shanks in roasting pan, strew on onion slices, and drizzle olive oil over all. Roast in the oven for 25 minutes.

Remove the pan from the oven and sprinkle the lamb with oregano, and cinnamon then spoon tomatoes onto the lamb, mounding up the tomatoes on each shank.

Pour the white wine around the meat and return the pan to the oven.

Roast for an additional 45 minutes. Remove lamb shanks from the pan and set aside. Add chicken stock to the pan, stirring.

Stir in the orzo. Arrange the shanks on top of the orzo and baste them with some of the stock.

Return the pan to the oven. Cook until pasta is just tender and nearly all of the liquid has been absorbed (about 15 minutes).

Remove from the oven, cover pan tightly with aluminum foil, and let stand about 5 minutes. Serve hot with grated cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 342g (12.1 oz)
Amount per Serving
Calories 507 81% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 373mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 10%
Sugars g
Protein 20g
Vitamin A 20% Vitamin C 35%
Calcium 18% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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