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Ingredientes
- 6 1-to 1 1/4-pound
- lamb shanks
- 2 tablespoons
- extra-virgin olive oil
- 3 cups finely
- chopped onions (about 2 medium)
- 2 cups finely
- chopped peeled carrots
- 1 1/4 cups finely
- chopped celery
- 1 tablespoon
- (generous) tomato paste
- 3 cups low-salt
- chicken broth
- 1 1/2 cups Sauvignon
- Blanc or other dry white wine
- 6 fresh Italian
- parsley sprigs
- 2 tablespoons
- chopped fresh thyme
- 2 tablespoons
- chopped fresh mint
- 1 tablespoon
- (packed) finely grated lemon peel
- 1 tablespoon minced
- fresh green garlic or 1 garlic clove, minced
- For
- the Vegetables:
- 1 1/2 pounds
- unpeeled 1 1/2-to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes
- 8 ounces slender
- baby carrots, trimmed, peeled
- 8 ounces sugar snap
- peas, strings removed
- 2 tablespoons (1/4
- stick) butter
- To
- prepare the lamb:
- Sprinkle lamb shanks generously with salt and pepper;
- Drain. Add to bowl with potatoes and carrots. DO AHEAD: Can be made 2 hours
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1335g | |
| Calories 1489 | |
| Calories from Fat 97 | 7% |
| Total Fat 10.82g | 14% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 2633mg | 110% |
| Potassium 1861mg | 53% |
| Total Carbs 119.99g | 32% |
| Dietary Fiber 23.4g | 78% |
| Sugars 19.39g | 13% |
| Protein 140.4g | 225% |
