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Servings: 1


Cost per recipe $0.97 view details


  1. Braise the lamb shank: Sear the shanks add the garlic, onions, thym, bay leaf , tomato ,add the veal stock and braise slowly until tender, then leave to cool.
  2. Clean the artichokes julienne and sauté quickly.
  3. Blanch the broad beans and peel.
  4. Dice the lamb shank.
  5. Reheat the meat in the sauce add the artichokes and broad beans.
  6. Cook the pasta in boiling salted water and leave to cool.
  7. To order reheat and serve with the meat and the sauce, sprinkle chopped parsley.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 49g
Calories 37  
Calories from Fat 11 30%
Total Fat 1.19g 1%
Saturated Fat 0.45g 2%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 103mg 4%
Potassium 98mg 3%
Total Carbs 5.16g 1%
Dietary Fiber 1.9g 6%
Sugars 0.34g 0%
Protein 2.39g 4%


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