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Tuscan Lamb Shanks
Ingredients
-
1
16 ounce package loose-pack frozen Italian vegetables (zucchini, carrots, cauliflower, lima beans, Italian beans)
-
1
14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
-
1
15 - 19 ounce can cannellini (white kidney) beans, rinsed and drained
-
1
14 ounce can chicken broth
-
1/2
cup refrigerated basil pesto
-
3
- 3 1/2
pounds lamb shanks
Directions
1. In a large bowl stir together the frozen vegetables, undrained tomatoes, beans, broth, and pesto. Place lamb shanks in a 5- or 6-quart slow cooker. Pour vegetable mixture over the meat.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Using a slotted spoon, transfer meat and vegetables to a serving platter. Makes 6 servings.
Nutrition Facts
(Tuscan Lamb Shanks)
- Servings Per Recipe 6,
- Calories 350,
- Protein (gm) 29,
- Carbohydrate (gm) 24,
- Fat, total (gm) 16,
- Cholesterol (mg) 67,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 6,
- Vitamin A (RE) 268,
- Vitamin A (IU) 2575,
- Vitamin C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 989,
- Potassium (mg) 330,
- Calcium (DV %) 91,
- Iron (DV %) 3,
- Vegetables () 2,
- Starch () 1,
- Lean Meat () 3,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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