|Flour||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Dry red table wine||1⁄2 Cup (8 tbs)|
1. Dredge lamb shanks in flour mixed with salt and pepper.
2. Heat salad oil in skillet over medium heat. Add lamb shanks and brown well on all sides.
3. Add onion, garlic, celery, tomato sauce, wine and bay leaf. Cover with vac-control valve closed. Lower heat and simmer 1 1/2 to 2 hours or until meat is very tender. Turn and baste lamb shanks occasionally during cooking time. Add a little more wine if gravy gets too thick.
4. Before serving add additional salt and pepper if needed.
Serving size: Complete recipe
Calories 3671 Calories from Fat 2158
% Daily Value*
Total Fat 240 g369.9%
Saturated Fat 81.7 g408.4%
Trans Fat 1 g
Cholesterol 911.2 mg303.7%
Sodium 1835.6 mg76.5%
Total Carbohydrates 70 g23.2%
Dietary Fiber 6.9 g27.8%
Sugars 17.8 g
Protein 261 g521.5%
Vitamin A 30.8% Vitamin C 65.9%
Calcium 21.5% Iron 153.1%
*Based on a 2000 Calorie diet