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Ingredientes
- 2 x Lamb shanks
- 2 x Beef bouillon cubes
- 1/2 tsp Pepper
- 1 tsp Salt
- 1 Tbsp. Whole allspice
- 1 c. Leeks -- minced
- 1/2 c. Parsnips -- peeled and
- Â Â Diced
- 1/2 c. Celery -- thinly sliced
- 2 med Potatoes -- peeled and
- Â Â Diced
- 1/4 c. Parsley -- chopped
- 2 quart Water
- 2 quart Shredded cabbage
Direcciones
- Place lamb shanks in slow-cooking pot with bouillon cubes, pepper, and salt. Tie allspice in cheesecloth. Add in allspice, leeks, parsnips, carrots, celery, potatoes, parsley, and water to pot. Cover and cook on low for 7 to 9 hrs or possibly till meat is tender. Remove all spice and meat from bot. Cut meat off bones; dice and return to pot. Skim off fat from top of soup. Turn control to high. Add in cabbage. Cover and cook on high for 25 to 30 min or possibly till cabbage is done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 8 servings | |
| Calories 65 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 519mg | 22% |
| Potassium 391mg | 11% |
| Total Carbs 14.0g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.24g | 2% |
| Protein 2.71g | 4% |
