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Ingredients
- 3 c. All-purpose flour
- 1/2 c. Chili pwdr
- 1/4 c. Salt
- 1/8 c. Black pepper
- 12 x Lamb shanks, 6 to 8-inches long
- 5 x Onions, minced
- 3 x Fennel bulbs, minced
- 1 x Celery stalk, minced
- 4 lrg Carrots, minced
- 1/2 c. Garlic, chopped
- 1/2 c. Ginger, chopped
- 1 c. Fermented black beans
- 1 x 16 ounces ca tomatoes, with sauce
- 1 bot red wine
- 2 c. Dark soy sauce
- 1/2 bn Fresh thyme
- 4 x Bay leaves
- Â Â Water, to cover
Directions
- In a shallow dish, combine flour, chili, salt and pepper. Coat the shanks well. In an oven proof casserole, brown the lamb on all sides. Remove the lamb and set aside. Wipe out the pan. Saute/fry the onions, fennel, celery, carrots, garlic, ginger, and black beans. Add in the tomatoes, wine, soy, thyme and bay leaves. Check for seasoning. Return the lamb to the pan and bring to a boil. Cover with water and simmer for at least 3 to 4 hrs, till meat is falling off the bone. Remove the shanks from the pan and reduce the sauce till slightly thickened.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2910g | |
| Calories 2834 | |
| Calories from Fat 146 | 5% |
| Total Fat 17.38g | 22% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58185mg | 2424% |
| Potassium 7615mg | 218% |
| Total Carbs 516.95g | 138% |
| Dietary Fiber 73.9g | 246% |
| Sugars 51.95g | 35% |
| Protein 99.47g | 159% |
