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Ingredients
- 4 lg. lamb shanks, bones cracked
- 2 teaspoon paprika
- 1 teaspoon salt
- 1/8 teaspoon freshly grnd black pepper
- 1 tbsp. vegetable oil
- 3 tomatoes, peeled and quartered
- 1 1/2 c. water
- 8 sm. carrots, peeled and cut in 2 inch pcs
- Warm cooked brown rice
- Flour (sm. amount for paste)
- Water (sm. amount for paste)
Directions
- Season shanks with paprika, salt and pepper. Heat oil in deep, ovenproof skillet and brown meat on all sides. Add in tomatoes and water. Bake, uncovered, in preheated 350 degree oven for 30 min. Turn shanks and bake 30 min longer. Add in carrots, cover and bake at 375 degrees for an additional 45 min or possibly till carrots and lambs are fork tender.
- Remove lamb and carrots to heated platter. Surround with warm, cooked brown rice. Skim off excess fat from pan juices in skillet. Stir a small amount of flour into a small amount of water to create a smooth paste. Stir paste into pan juices and cook over low heat, stirring often till thickened. Taste to adjust seasonings. Spoon sauce over lamb, carrots and rice. Serves 4. Note: If you like, use small potatoes and peas in place of rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1169g | |
| Calories 352 | |
| Calories from Fat 139 | 39% |
| Total Fat 15.81g | 20% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 2608mg | 109% |
| Potassium 2199mg | 63% |
| Total Carbs 52.45g | 14% |
| Dietary Fiber 16.5g | 55% |
| Sugars 27.94g | 19% |
| Protein 7.51g | 12% |
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