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Add a photoServings: 4
Ingredients
- 4 Tbsp. Oil
- 4 x Lamb shanks
- 4 Tbsp. Flour
- 1 1/2 tsp Curry pwdr
- 1 c. Water
- 1 c. Dry white wine Salt, garlic salt and pepper
- 1 x Onion slice thinly
Directions
- I cook lamb occasionally in my Asian recipes, but not often as no one but myself likes it here. The main thing to remember about lamb is which it should be medium rare. Actually, I like it seared on the outside and nearly raw in the middle, but these days which's not such a warm idea. Heat oil in a heavy skillet with a tight-fitting lid.
- Add in shanks and brown slowly on all sides. Remove shanks form pan.
- Add in flour and curry pwdr to drippings and blend well; add in water and wine, stirring, till thickened.
- Return shanks to pan, season with salt, garlic salt and pepper. Top with onions. Cover and simmer gently for 1 1/2 hrs till tender.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 122 | 76% |
| Total Fat 13.8g | 17% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 56mg | 2% |
| Total Carbs 8.71g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.09g | 1% |
| Protein 1.17g | 2% |
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