فارسیPersian Lamb Shank with Rice
5 hours
Beef
400 g
Onion
250 g
Garlic
60 g
Water
75 ml
Red Vinegar
1 tbsp
Salt
6 g
Black Pepper
0.6 tsp
Cooking Instructions
Rub the shanks with oil or butter and season with 0.6 tsp Black Pepper.
Slice 250 g Onion into rings, lay half on the bottom of the pot, add half the 60 g Garlic and a few bay leaves.
Arrange the shanks on top and add saffron.
Cover with the remaining onion, garlic, and bay leaves.
Add 75 ml Water.
Cook on low heat for at least 2 hours.
In the last 30 minutes, add 6 g Salt and 1 tbsp Red Vinegar.
Add saffron in the final stage.
Nutritional Composition (per 100g)
Nutri-Score B
147 kcal
Protein 13.6 g
Unsaturated Fat (Good) 1.3 g
Saturated Fat 3.1 g
Trans Fat (Bad) 0.0 g
Carbohydrates 5.3 g
Sugar 1.4 g