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Ingredientes
- 1 pound dry lima beans
- 1 1/4-1 1/2 pound lamb shank
- 2 tbsp. butter, approx.
- 1 clove garlic, crushed
- Salt
- 4 c. chicken broth
- 4 c. water
- 3/4 c. finely minced onion
- 3/4 c. finely minced carrots
- 1/2 c. finely minced celery
Direcciones
- 1. Soak beans overnight.
- 2. Brown lamb shank on all sides in heavy kettle.
- 3. Pour off any fat.
- 4. Drain and add in beans; salt to taste, garlic, broth and water. Cook partially covered, around 1 1/2 hrs, stir occasionally.
- 5. Add in vegetables and cook another 1/2 hour, stirring occasionally.
- 6. Remove shank and take meat from bone. Cut into small pcs and add in to soup. Swirl in 2 Tbsp. of butter and serve. Yield 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 10 servings | |
| Calories 291 | |
| Calories from Fat 87 | 30% |
| Total Fat 9.77g | 12% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 216mg | 9% |
| Potassium 1040mg | 30% |
| Total Carbs 31.18g | 8% |
| Dietary Fiber 9.5g | 32% |
| Sugars 4.8g | 3% |
| Protein 19.94g | 32% |
