INGREDIENTS

Lamb Shanks Stew with

  • 1½ kg lamb shanks with bone
  • 10 cups or 2½ liters water
  • 1 pinch saffron filaments
  • 2 dried limes cut as half
  • 15 whole cardamom pods
  • 2 cubes MAGGI Chicken Stock
  • 3 tablespoons tomato paste
  • 35 g or ½ cup chopped fresh dill
  • 1 medium tomato or 150 g, peeled and diced
  • 1 large onion or 200 g, cut into quarter
  • 2 medium carrots or 300 g, peeled and cut into large cubes
  • 1 medium potato or 250 g, peeled and cut into large cubes
  • 2 small zucchini or 200 g, cut into large cubes

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NUTRITIONAL INFORMATION

Lamb Shanks Stew with

  • Energy 606 (Kcal)
  • Protein 50 (g)
  • Carbohydrate 22 (g)
  • Total Fat 35 (g)
HOW TO PREPARE

Lamb Shanks Stew with

1
In a large pot, put lamb shanks with water. Bring to boil and remove froth if it appears. Cover and simmer for 1½ hours or until shanks are tender. Remove shanks from water and set aside.
2
Strain 5 cups of the shanks stock and pour them in a large sauce pan. Discard as much fat as possible from the shanks stock by removing it off the surface as it appears using a spoon. Add saffron leaves, dried limes, cardamom pods, MAGGI Chicken Stock cubes, tomato paste, fresh dill, tomatoes, onions, carrots, potatoes and baby zucchinis. Bring to boil and simmer on low heat for 10 minutes or until all vegetables are almost cooked then add the shanks and simmer all for another 5 minutes or until all vegetables are well cooked.
REVIEWS

Lamb Shanks Stew with

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