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Lamb Shanks with Lentils

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

20 min

Ready

45 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
6 medium lamb shanks
about 8 oz each
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2 tablespoons vegetable oil
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½ cup water
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2 teaspoons garlic
minced
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2 teaspoons salt
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½ teaspoon oregano
dried
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1 x black pepper
to taste
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1 ½ cups lentils
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3 cups water
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1 small onions
stuffed with, 3 whole cloves
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½ cup celery
chopped
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1 each bay leaves
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6 slices lemon
thin
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Ingredients

Amount Measure Ingredient Features
6 medium lamb shanks
about 8 oz each
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3E+1 ml vegetable oil
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118 ml water
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1E+1 ml garlic
minced
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1E+1 ml salt
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2.5 ml oregano
dried
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1 x black pepper
to taste
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355 ml lentils
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7.1E+2 ml water
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1 small onions
stuffed with, 3 whole cloves
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118 ml celery
chopped
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1 each bay leaves
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6 slices lemon
thin
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Directions

In a large skillet, brown lamb shanks in oilve oil.

Add ½ cup water, garlic, ½ teaspoon salt, oregano and pepper.

Cook, covered, over low heat for one hour, or until tender.

Rinse lentils and drain.

In a medium saucepan, combine lentils, 3 cups water, onion, celery, bay leaf and 1½ teaspoons of salt.

Simmer, uncovered, 50 to 60 minutes, or until vegetables are tender.

Pour mixture into greased baking dish .

Top with meat, lemon slices.

Bake 20 to 25 minutes, until liquid is absorbed and lentils are tender.

Discard onion and bay leaf.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 21520% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 802mg 33%
Total Carbohydrate 10g 10%
Dietary Fiber 15g 60%
Sugars g
Protein 25g
Vitamin A 1% Vitamin C 6%
Calcium 4% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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