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Ingredients Jump to Instructions ↓

  1. 1 No-salt-added crushed tomatoes - (28 oz)

  2. 2 Onions - coarsely chopped

  3. 1/4 cup 59ml Dry red wine

  4. 4 Garlic cloves - minced

  5. 1 teaspoon 5ml Dried oregano

  6. 1/2 teaspoon 2 1/2ml Cinnamon

  7. 1/4 teaspoon 1 1/3ml Grated nutmeg

  8. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  9. 3 Lamb shanks - (12 oz ea) - trimmed

  10. 4 cups 640g / 22oz Hot cooked brown rice

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. In a large nonstick Dutch oven or flameproof casserole, combine the tomatoes, onions, wine, garlic, oregano, cinnamon, nutmeg and pepper; bring to a boil. Remove from the heat and add the lamb. Bake, covered, until the meat almost falls off the bone, about 1 1/2 hours. Let cool until the shanks are comfortable to handle, about 30 minutes.

  3. Cut the meat from the bone; discard the gristle and bones. Return the meat to the tomato mixture and cook over medium heat until heated through, about 10 minutes.

  4. Serve the rice, topped with the meat and sauce.

  5. This recipe yields 4 servings.

  6. Per Serving: 443 Calories, 8 g Total Fat, 2 g Saturated Fat, 74 mg Cholesterol, 94 mg Sodium, 59 g Total Carbohydrate, 6 g Dietary Fiber, 32 g Protein, 103 mg Calcium.

  7. Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk.

  8. Points Per Serving: 8.

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