* Exported from MasterCook *

OLIVE CITRUS LAMB SHANKS

Recipe By :The AUSSIE LC GOURMET
Serving Size : 4 Preparation Time :2:00
Categories : 5-10G Low Carb Aus. Womens Weekly
Meat Lamb Regional Australian
Regional Spanish Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 lamb shank
1 tsp cracked black pepper
1 tbsp soy flour -- or flour
2 tbsp olive oil
1 lg onion
4 cl garlic -- crushed
2 tsp paprika
2 tomatoes
peel, seed, quartered
1 tbsp tomato puree
1 tsp splenda
1 cup dry red wine
1/2 cup water
2 beef bouillon cubes -- dissolve in water
2 sprigs fresh rosemary
1 tsp lemon zest
1 tsp cinnamon
1/2 cup black olives -- seeded
2 tbsp lemon juice
2 tbsp chopped fresh mint

Toss lamb in combined flour and pepper. Heat oil in large pan, cook lamb, in batches, until browned all over; drain on absorbent paper. Cut onion in half lengthways, slice into thick wedges. Add onion, garlic and paprika to same pan, cook, stirring, until onions are just soft. Return lamb to pan; add tomatoes, paste, splenda, wine, water, stock cube, rosemary, rind and cinnamon. Simmer, covered, for 1 1/2 hours, stirring occasionally. Stir in olives, simmer, uncovered, about 30 minutes, or until lamb shanks are tender. Just before serving, stir in juice and mint. Serves 4. Can be made a day ahead.



Cuisine:
"Spanish"












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Per Serving (excluding unknown items): 290 Calories; 17g Fat (59.6% calories from fat); 13g Protein; 13g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 549mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0