| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1/2 | c | Chili powder |
| 1/4 | c | Salt |
| 1/8 | c | Black pepper |
| 12 | Lamb shanks, 6 to 8-inches | |
| long | ||
| 5 | Onions, chopped | |
| 3 | Fennel bulbs, chopped | |
| 1 | Celery stalk, chopped | |
| 4 | Carrots, chopped | |
| 1/2 | c | Garlic, minced |
| 1/2 | c | Ginger, minced |
| 1 | c | Fermented black beans |
| 1 | 16 ounces ca tomatoes, with | |
| sauce | ||
| 1 | Bottle red wine | |
| 2 | c | Dark soy sauce |
| 1/2 | Fresh thyme | |
| 4 | Bay leaves | |
| Water, to cover |
INSTRUCTIONS
In a shallow dish, combine flour, chili, salt and pepper. Coat the shanks well. In an oven proof casserole, brown the lamb on all sides. Remove the lamb and set aside. Wipe out the pan. Saute the onions, fennel, celery, carrots, garlic, ginger, and black beans. Add the tomatoes, wine, soy, thyme and bay leaves. Check for seasoning. Return the lamb to the pan and bring to a boil. Cover with water and simmer for at least 3 to 4 hours, until meat is falling off the bone. Remove the shanks from the pan and reduce the sauce until slightly thickened. Recipe by: Cooking Live Show #CL9000 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2622
Calories From Fat: 135
Total Fat: 16.1g
Cholesterol: 0mg
Sodium: 47212.7mg
Potassium: 5936.8mg
Carbohydrates: 545.6g
Fiber: 64.4g
Sugar: 66.8g
Protein: 96.9g