Recipe Details
Ingredients
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1poundcubed lamb meat
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1largeonion, halved and sliced
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1poundbaking potatoes, peeled and sliced
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1carrot, peeled and sliced
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1large stalkcelery, sliced
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2tablespoonschopped fresh parsley
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salt and pepper to taste
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2cupsbeef stock
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1tablespoonchopped fresh parsley, for garnish
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C).
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Layer lamb, onion, potatoes, carrot, and celery in an oven-proof pot or casserole dish. Season each layer with parsley, salt, and pepper as you go. Pour in beef stock and cover tightly.
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Bake in the preheated oven until lamb is very tender, about 1 ½ to 2 hours. Divide into bowls and garnish with additional parsley.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories303 | |
| % Daily Value * | |
| Total Fat 13g |
16% |
| Saturated Fat 5g |
25% |
| Cholesterol 58mg |
19% |
| Sodium 116mg |
5% |
| Total Carbohydrate 27g |
10% |
| Dietary Fiber 4g |
15% |
| Total Sugars 5g |
|
| Protein 20g |
39% |
| Vitamin C 38mg |
42% |
| Calcium 60mg |
5% |
| Iron 3mg |
15% |
| Potassium 853mg |
18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
