Lamb Shanks With Merlot and Garlic
140 mins (prep 20, cooking 120)
15 ingredients
4 servings
Lamb shanks become tender and juicy when braised in a good Pacific Northwest Merlot. If your pot is smaller than 10 inches (25 cm) in diameter, ask your butcher to crack the bones so the shanks will fit. Serve with lots of fresh crusty bread to mop up the sauce. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton.

Categories:  lamb~sheep , north-american , main-dish , american , meat , <-4-hours , pacific-northwest , time-to-make ,
Share on Newzsocial



Serving Size (312.03 g)
Servings 4
Amount per Serving
Calories 522.12 Calories from Fat 173.52
% Daily Value *
Total Fat 19.28g 118.67%
Saturated Fat 2.27g 45.46%
Trans Fat 0.0g %
Cholesterol 1.8mg 2.4%
Sodium 599.95mg 99.99%
Total Carbohydrate 70.8g 94.4%
Dietary Fiber 10.64 g 170.3%
Sugars 20.54 g %
Protein 17.22g 137.76%
Vitamin A 15740.74IU% Vitamin C 3.07mg%
Calcium 252.6mg% Iron 4.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
lamb shanks, coarse salt, fresh ground pepper, large, fresh thyme, chopped fresh flat-leaf parsley, chopped fresh mint