| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 3/4 | lb | Red potatoes, peeled |
| 1/8 | t | Saffron threads |
| 2 | lb | Lamb shanks, trimmed |
| 1/3 | c | Olive oil |
| 2 3/4 | Lemons, juiced |
INSTRUCTIONS
Prep: 10 min, Marinate: 30 min, Cook: 1:30. Combine potatoes and saffron in a large bowl. Cover with salted water and let stand 30 minutes. Preheat oven to 350øF. Drain potatoes, reserving 3/4 cup plus 1 Tbs. of the water. Place lamb shanks in a large roasting pan. Arrange potatoes around lamb. Add reserved water and pour oil and lemon juice over lamb. Season with salt and pepper to taste. Cover and bake 1-1/2 to 2 hours, until lamb is tender. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1317
Calories From Fat: 773
Total Fat: 87.2g
Cholesterol: 111.1mg
Sodium: 1264.3mg
Potassium: 63.1mg
Carbohydrates: 90.7g
Fiber: 18.4g
Sugar: 1.5g
Protein: 47.1g