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Lamb shanks with bokbier
 
 
4 ServingsPTM255 min

Lamb shanks with bokbier


Lamb shanks stewed with onion, garlic, winter carrot, fennel, bay leaf, apple syrup and bock beer.

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Directions

  1. Sprinkle the lamb shanks with salt and pepper. Heat the oil in a frying pan and fry the lamb shavings around brown.
  2. In the meantime, finely chop the onion in half rings and the garlic. Peel the winter carrot and cut into 1 cm pieces.
  3. Cut the stems and a piece of the underside of the fennel bulb. Halve the tuber lengthways, remove the hard core and cut into thin sections.
  4. Put the onion, garlic, carrot and fennel with the syrup and the bay leaf in the slow cooker.
  5. Pour in the bock beer, crumble the bouillon tablet and stir.
  6. Add the shavings and scoop. Put the lid on the pan and leave on the high setting for about 4 hours until the meat falls off the bone.


Nutrition

400Calories
Sodium15% DV360mg
Fat35% DV23g
Protein58% DV29g
Carbs5% DV14g
Fiber20% DV5g

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