ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
BRAISED LAMB SHANKS WITH ROSEMARY
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.
Categories Garlic Herb Tomato Braise Lamb Shank Red Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
- Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
- Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.
BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY
There will be no leftovers. This Braised Lamb Shanks with Garlic and Rosemary recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!
Provided by Lora Brody
Categories Garlic Herb Lamb Braise Dinner Rosemary Lamb Shank Winter Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
- Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
- Note:
- For a less assertive garlic taste, use elephant garlic.
BRAISED LAMB SHANKS WITH ROSEMARY
My husband and I love this recipe; it never fails and is easy to put together. I found it at Williams-Sonoma.com.
Provided by JenInCA
Categories Lamb/Sheep
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
- Transfer the shanks to a dish.
- Add the onions, carrots, and celery to the pan and cook until onions are translucent.
- Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
- Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
- Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.
Nutrition Facts : Calories 814.9, Fat 40.7, SaturatedFat 14.8, Cholesterol 242.1, Sodium 443, Carbohydrate 13.1, Fiber 2.5, Sugar 4.9, Protein 73
BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT)
The smells coming from this dish are divine. By preparing this the night before, it makes dinnertime a snap, I just add a salad and some bread to soak up the juices.
Provided by Abby Girl
Categories Lamb/Sheep
Time 12h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
- Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
- Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
- Pour the juices over the shanks, and serve.
RED WINE AND ROSEMARY BRAISED LAMB SHANKS
Make and share this Red Wine and Rosemary Braised Lamb Shanks recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper.
- Heat oil in heavy large pot over medium-high heat.
- Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes.
- Stir in wine, tomatoes, chicken broth and beef broth.
- Season with rosemary and thyme.
- Return shanks to pot, pressing down to submerge.
- Bring to a boil, then reduce heat to medium-low.
- Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot, and simmer about 20 minutes longer.
- Transfer shanks to platter, place in a warm oven.
- Boil juices in pot until reduced and thickened, about 15 minutes.
- Spoon over shanks.
Nutrition Facts : Calories 827, Fat 38.7, SaturatedFat 14.5, Cholesterol 242.1, Sodium 703, Carbohydrate 19.2, Fiber 3.5, Sugar 8.2, Protein 74.8
BRAISED LAMB SHANKS WITH TOMATOES AND ROSEMARY
Steps:
- Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350°F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary.
NEW ZEALAND ROSEMARY LAMB SHANKS
When I was young, my family lived in New Zealand for two years after World War II. Some things were in short supply, but one item that was always available was lamb shanks. Mother cooked them all the time with root vegetables, and to this day I love lamb! -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Rub salt and pepper over lamb. In a large skillet, heat butter over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. Add wine to skillet; cook and stir 1 minute to loosen brown bits. Pour over lamb. Add the parsnips, carrots, turnips, tomatoes, onion, garlic and broth. Cook, covered, on low 6-8 hours or until meat is tender. , Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.
Nutrition Facts : Calories 350 calories, Fat 15g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 668mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 6g fiber), Protein 31g protein. Diabetic Exchanges
STEWED LAMB SHANKS WITH WHITE BEANS AND ROSEMARY
Provided by Molly O'Neill
Categories dinner, main course
Time 2h45m
Yield Eight servings
Number Of Ingredients 14
Steps:
- Season the shanks with 1 teaspoon of the salt and freshly ground pepper. Heat the olive oil in a heavy, large skillet over medium-high heat. Add as many shanks as will fit without crowding. Brown the shanks well on all sides, about 10 minutes per batch. Set the browned shanks aside and repeat with the remaining shanks, pouring off the fat between batches.
- Place the garlic, onion, carrots and celery in the skillet and saute until softened, about 10 minutes. Pour in the wine and cook for about 2 minutes, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
- Transfer the vegetable and wine mixture to a large stockpot. Add the tomatoes and use the back of a spoon to break them into small chunks. Add the remaining ingredients, including the shanks. Bring to a boil. Reduce heat and simmer, skimming as necessary, until the lamb and beans are very tender, about 2 hours. If the lamb is done before the beans, take out the shanks and cover with foil to keep them warm until the beans are done.
- Skim off as much fat from the top of the liquid as possible. Use tongs to remove the shanks from the liquid, placing 1 shank on each of 8 plates. Season the bean mixture with additional salt if needed. Discard rosemary and bay leaves. Using a slotted spoon, arrange some of the beans and vegetables around each shank. Spoon some of the liquid over and around the shank and serve immediately.
Nutrition Facts : @context http, Calories 997, UnsaturatedFat 26 grams, Carbohydrate 33 grams, Fat 56 grams, Fiber 6 grams, Protein 82 grams, SaturatedFat 25 grams, Sodium 1818 milligrams, Sugar 10 grams
BRAISED LAMB SHANKS WITH FRESH ROSEMARY
A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled and tripled the recipe with success. It's from a 1998 Bon Appetit and Recipe #50881 that I've posted goes well with this--spoon some of the veggies and sauce over the polenta. Wonderful !!
Provided by Leslie in Texas
Categories Lamb/Sheep
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle lamb with salt and pepper.
- Heat oil in heavy, large pot over medium-high heat.
- Working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes.
- Transfer to bowl.
- Remove all but about 2 tablespoons of oil from pan.
- Add onions, carrots, and garlic to pot and sauté till golden, about 10 minute.
- Stir in all remaining ingredients.
- Return lamb to pot, pressing down to submerge.
- Bring liquid to boil, reduce heat to medium low, and cover.
- Simmer until meat is tender, about 2 hours.
- Uncover pot; simmer till meat is very tender, about 30 minutes.
- (Can be made 1 day ahead. Chill until cold, cover, and keep chilled. Rewarm over medium heat before continuing.) Transfer lamb to platter; tent with foil.
- Boil juices in pot till thickened, about 15 minutes.
- Season with salt and pepper and spoon over lamb.
Nutrition Facts : Calories 827, Fat 38.9, SaturatedFat 14.6, Cholesterol 242.1, Sodium 671.9, Carbohydrate 18.2, Fiber 3.2, Sugar 7.3, Protein 75.4
ROSEMARY LAMB SHANKS
This is our favorite recipe for lamb shanks. I always double the sauce because we love to have some over mashed potatoes. The sauce takes a while to make, so you can make it a day ahead if you like. From the Bijou Cafe, Sarasota FL, courtesy of Bon Appetit.
Provided by lazyme
Categories Lamb/Sheep
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF.
- Heat oil in heavy large Dutch oven over medium-high heat. Season lamb shanks with salt and pepper. Working in batches, add lamb to Dutch oven; brown on all sides, about 8 minutes per batch. Transfer lamb to plate. Add carrots, celery, onion and garlic to Dutch oven; saute until light brown, about 4 minutes. Add 1 3/4 cups wine; bring to boil, scraping up any browned bits, about 2 minutes. Add both broths, rosemary and bay leaves. Return lamb to Dutch oven; cover. Cook in oven until lamb is very tender, stirring occasionally, about 1 hour 30 minutes.
- Transfer lamb shanks to platter. Tent with foil. Strain cooking liquid, reserving vegetables. Discard bay leaves. Return liquid to Dutch oven. Boil liquid until reduced to 1 1/2 cups, about 10 minutes. Mix remaining 1/4 cup wine with cornstarch until smooth. Add to cooking liquid and simmer until thickened, stirring frequently, about 5 minutes. Return lamb and vegetables to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Simmer lamb until heated through. Season to taste with salt and pepper. Arrange lamb and vegetables on platter. Spoon sauce over. Garnish with rosemary sprigs and serve.
Nutrition Facts : Calories 1035.2, Fat 54.4, SaturatedFat 21, Cholesterol 357, Sodium 429.4, Carbohydrate 8.8, Fiber 1.3, Sugar 2.8, Protein 106.7
ROSEMARY LAMB SHANKS
I've been making this dish for over 20 years. It was one of our favorite ways to have lamb shanks. I usually cook this a little longer (about an hour) so that the meat falls off of the bones.
Provided by Vicki Butts (lazyme)
Categories Other Main Dishes
Time 2h35m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375ºF.
- 2. Heat oil in heavy large Dutch oven over medium-high heat.
- 3. Season lamb shanks with salt and pepper.
- 4. Working in batches, add lamb to Dutch oven; brown on all sides, about 8 minutes per batch.
- 5. Transfer lamb to plate.
- 6. Add carrots, celery, onion and garlic to Dutch oven; saute until light brown, about 4 minutes.
- 7. Add 1 3/4 cups wine; bring to boil, scraping up any browned bits, about 2 minutes.
- 8. Add both broths, rosemary and bay leaves.
- 9. Return lamb to Dutch oven; cover. Cook in oven until lamb is very tender, stirring occasionally, about 1 hour 30 minutes.
- 10. Transfer lamb shanks to platter. Tent with foil.
- 11. Strain cooking liquid, reserving vegetables.
- 12. Discard bay leaves. Return liquid to Dutch oven.
- 13. Boil liquid until reduced to 1 1/2 cups, about 10 minutes.
- 14. Mix remaining 1/4 cup wine with cornstarch until smooth.
- 15. Add to cooking liquid and simmer until thickened, stirring frequently, about 5 minutes.
- 16. Return lamb and vegetables to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.).
- 17. Simmer lamb until heated through. Season to taste with salt and pepper.
- 18. Arrange lamb and vegetables on platter.
- 19. Spoon sauce over.
- 20. Garnish with rosemary sprigs and serve.
LAMB SHANKS BRAISED IN ROSEMARY RED WINE BBQ SAUCE
I'm a big fan of anything braised, and these lamb shanks fit the bill. The fall-off-the-bone tenderness of the meat and the richness of the stock really turn me on. Served on a pile of grits, it's outstanding.
Yield feeds 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. Grab a knife and make a couple of shallow slits through the silver skin on both sides of each shank. Sprinkle the meat on both sides with a generous amount of salt and pepper.
- Schlepp a big, heavy frying pan over to the stove and heat it over medium-high. Pour in 1/3 cup olive oil and get it hot and fragrant. Add as many shanks as will fit comfortably in the pan without crowding, and cook til richly browned, about 4 minutes. Flip them over and brown the other side. Pull the shanks out and drop them in a roasting pan. Continue browning the rest of the shanks. Once all of them are done, clean out the pan and pour in the remaining 1/4 cup olive oil.
- Drag the pan back over medium-high heat and add the onions, seasoning them with salt and pepper. Cook til soft; then toss in the garlic and cook 1 minute more. Pour in the wine and broth and bring to a boil. Add the rosemary, Mutha Sauce, and cinnamon stick. Pour everything over the shanks and cover the roasting pan tightly with foil. Shove it in the oven to braise for 1 hour; then pull it out and give the shanks a flip. Pop them back in the oven to cook for another hour.
- Once the shanks are tender and the meat is pulling away from the bone, lift them out onto a good-looking platter. Cover and keep warm. Strain the braising liquid, and skim the grease. Pour the braising liquid into a small pan and reduce by half. Keep warm.
- Line up some dinner plates and mound a portion of Garlic & Cheddar Grits in the center of each one. Set a shank into each mound, spoon some of the sauce over each shank, and bring them to the table.
LAMB SHANKS EN PAPILLOTE W/ LEEKS, CARROTS, ROSEMARY & ORANGE
Steps:
- Position an oven rack in the lower third of the oven and heat the oven to 300°F. Arrange four 16x16-inch squares of heavy-duty aluminum foil on a work surface. Put one-quarter of the leeks, one-quarter of the carrots, 1 rosemary sprig, and 1 strip of orange zest on each square. Season each with a pinch of crushed red pepper flakes, salt, and pepper. Set aside. Pat the lamb shanks dry and season generously with salt and pepper. Heat the oil in a large skillet over medium heat until shimmering hot. Working in batches if necessary to avoid crowding, brown the shanks on all sides, about 10 minutes total per batch. Transfer 1 shank to each foil square, arranging it on top of the vegetables. Draw up the edges of the foil to capture any juice, but don't seal the packets yet. Return the skillet to medium heat, add the vermouth, and bring to a simmer, scraping the skillet with a wooden spoon. Remove from the heat. Portion the vermouth evenly among the 4 packets, pouring it over the lamb. Dot each shank with a slice of the butter. Fold the foil to form rectangular packets, sealing the seams tightly. Arrange the packets on a baking sheet; it's fine if they touch but they shouldn't overlap. Bake for 2-1/2 hours; then check for doneness by carefully opening one of the packets (watch out for the steam) and testing the meat with a fork-it should be tender and pulling away from the bone. If necessary, continue to bake for another 10 minutes and check again. Transfer the contents of the packets to large plates or pasta bowls, surrounding the shanks with the vegetables and juice. Remove the rosemary and orange zest before serving, if you like.
LAMB SHANKS EN PAPILLOTE WITH LEEKS, CARROTS, ROSEMARY, AND ORANGE
Steps:
- Position an oven rack in the lower third of the oven and heat the oven to 300°F. Arrange four 16x16-inch squares of heavy-duty aluminum foil on a work surface. Put one-quarter of the leeks, one-quarter of the carrots, 1 rosemary sprig, and 1 strip of orange zest on each square. Season each with a pinch of crushed red pepper flakes, salt, and pepper. Set aside. Pat the lamb shanks dry and season generously with salt and pepper. Heat the oil in a large skillet over medium heat until shimmering hot. Working in batches if necessary to avoid crowding, brown the shanks on all sides, about 10 minutes total per batch. Transfer 1 shank to each foil square, arranging it on top of the vegetables. Draw up the edges of the foil to capture any juice, but don't seal the packets yet. Return the skillet to medium heat, add the vermouth, and bring to a simmer, scraping the skillet with a wooden spoon. Remove from the heat. Portion the vermouth evenly among the 4 packets, pouring it over the lamb. Dot each shank with a slice of the butter. Fold the foil to form rectangular packets, sealing the seams tightly. Arrange the packets on a baking sheet; it's fine if they touch but they shouldn't overlap. Bake for 2-1/2 hours; then check for doneness by carefully opening one of the packets (watch out for the steam) and testing the meat with a fork-it should be tender and pulling away from the bone. If necessary, continue to bake for another 10 minutes and check again. Transfer the contents of the packets to large plates or pasta bowls, surrounding the shanks with the vegetables and juice. Remove the rosemary and orange zest before serving, if you like.
BRAISED LAMB SHANKS WITH ROSEMARY
Steps:
- Preheat an oven to 350ºF. Season the lamb shanks with salt and pepper. In a large, deep sauté pan over medium-high heat, warm the olive oil until nearly smoking. Working in batches if needed, brown the shanks on all sides, about 5 minutes total. Transfer to a platter. Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, 3 to 5 minutes.
- Remove the pan from the heat, add the wine and return the pan to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the stock, rosemary, garlic, bay leaf and shanks and bring to a boil.
- Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, about 2 hours. Using tongs, transfer the shanks to a large serving bowl. Remove the bay leaf from the cooking liquid. Using a blender or a stick blender, puree the liquid and solids until smooth. Season the sauce with salt and pepper. Pour some of the sauce over the shanks and pass the rest alongside.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROSEMARY BRAISED LAMB SHANKS
Steps:
- 1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate. 2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours. 3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite-roasted garlic mashed potatoes-as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S HODGE
Categories Lamb Shanks
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
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