Lamb Shank Pasta

1. Cook pappardelle in salted boiling water for 10-12 minutes (or in accordance with package directions), drain.

2. Place 1 portion of the lamb shanks in the pan and cook over high heat for 1 to 2 minutes or until warm.

3. Return pasta to pan and toss with meat.

4. Plate up, sprinkle equal amounts of parsley, lemon zest and parmesan.

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Nutrient	Quantity
Total fats	2.8267 g
Protein	93.9859 g
Carbohydrates	4.4811 g
Energy	443.2036 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.085 g
Water	363.3935 g
Aspartic acid	0.0223 g
Calcium, Ca	625.4225 mg
Lutein + zeaxanthin	422.636 g
Fiber, total dietary	0.2508 g
Carotene, beta	385.404 g
Niacin	5.1065 mg
Vitamin A, RAE	171.9963 g
Arginine	0.0093 g
Riboflavin	0.6924 mg
Fatty acids, total saturated 20:1	0.0076 g
Glutamic acid	0.0189 g
Sodium, Na	427.5234 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0798 g
Total lipid (fat)	2.8267 g
Manganese, Mn	0.0122 mg
Proline	0.0162 g
Fatty acids, total saturated 16:0	0.5447 g
Fatty acids, total saturated 8:0	0.0056 g
Choline, total	297.1801 mg
Sugars, total	0.2146 g
Serine	0.0103 g
Fatty acids, total saturated 10:0	0.0126 g
Fatty acids, total saturated 18:0	0.2223 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.5608 mg
Selenium, Se	80.4978 g
Ash	6.2472 g
Fatty acids, total saturated 18:1 undifferentiated	0.4783 g
Pantothenic acid	0.0304 mg
Phenylalanine	0.011 g
Copper, Cu	1.1466 mg
Thiamin	0.5555 mg
Retinol	139.9003 g
Methionine	0.0032 g
Iron, Fe	7.3179 mg
Carbohydrate, by difference	4.4811 g
Phosphorus, P	890.4099 mg
Folate, total	82.0522 g
Tocopherol, gamma	0.0403 mg
Fatty acids, total saturated 4:0	0.0162 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	0.0148 g
Cholesterol	228.6672 mg
Valine	0.0131 g
Fatty acids, total saturated 18:2 undifferentiated	0.1696 g
Glycine	0.011 g
Fatty acids, total saturated 14:0	0.0599 g
Zinc, Zn	4.9146 mg
Isoleucine	0.009 g
Fatty acids, total saturated 12:0	0.014 g
Fatty acids, total polyunsaturated	0.7987 g
Leucine	0.0155 g
Vitamin A, IU	1108.6584 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	82.0522 g
Tryptophan	0.0034 g
Vitamin C, total ascorbic acid	10.108 mg
Phytosterols	0.38 mg
Fatty acids, total saturated 6:0	0.0096 g
Tyrosine	0.0062 g
Vitamin B-12	4.6433 g
Vitamin K (phylloquinone)	125.1333 g
Fatty acids, total saturated	0.8967 g
Histidine	0.0046 g
Fatty acids, total monounsaturated	0.5659 g
Threonine	0.0093 g
Folate, food	82.0522 g
Vitamin E (alpha-tocopherol)	2.3277 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	98.4669 mg
Lysine	0.0138 g
Potassium, K	1144.773 mg
Cystine	0.0011 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Parmesan cheese	2 tablespoons	37	4	0.5
Lemon zest	1 teaspoon	403.4676	0	2.2667
Parsley	2 tablespoons	2.736	0.4811	0.06
pappardelle pasta	200	403.4676	0	2.2667
lamb shank	1	403.4676	0	2.2667