Prairie Braised Buffalo Shanks

1. In a large pot, brown shanks over med-high heat in veg oil.

2. Add onion, garlic and carrots.

3. Stir in water, barley.

4. Add salt and pepper to taste.

5. Add coarsely chopped tomatoes.

6. Bring to a boil and reduce heat.

7. Cover and simmer on low for 2.5 hours.

8. Stir in fresh parsley during final 20 minutes of cooking.

9. Remove meat; remove bay leaf.

10. Taste and adjust seasonings.

11. Enjoy!

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Nutrient	Quantity
Total fats	32.569 g
Protein	34.2212 g
Carbohydrates	232.304 g
Energy	1285.65 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1583 g
Water	1368.4442 g
Aspartic acid	3.3044 g
Calcium, Ca	314.4987 mg
Lutein + zeaxanthin	3743.4391 g
Fiber, total dietary	52.6553 g
Carotene, beta	18493.1825 g
Niacin	17.9021 mg
Vitamin A, RAE	1800.1259 g
Arginine	1.6108 g
Riboflavin	0.6056 mg
Tocopherol, beta	0.1261 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Glutamic acid	11.0673 g
Sodium, Na	197.7671 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0234 g
Total lipid (fat)	32.569 g
Manganese, Mn	4.6619 mg
Fructose	18.0317 g
Proline	2.7084 g
Fatty acids, total saturated 16:0	2.9831 g
Fatty acids, total saturated 8:0	0.8988 g
Sucrose	6.6548 g
Choline, total	178.3694 mg
Sugars, total	44.5136 g
Serine	1.2983 g
Fatty acids, total saturated 10:0	1.007 g
Fatty acids, total saturated 18:0	0.8914 g
Vitamin B-6	1.9338 mg
Selenium, Se	77.6584 g
Ash	10.5731 g
Fatty acids, total saturated 18:1 undifferentiated	3.8112 g
Pantothenic acid	2.3254 mg
Phenylalanine	1.604 g
Copper, Cu	1.7092 mg
Betaine	1.9453 mg
Thiamin	1.0043 mg
Methionine	0.4993 g
Iron, Fe	10.8874 mg
Carbohydrate, by difference	232.304 g
Phosphorus, P	836.953 mg
Folate, total	315.4667 g
Tocopherol, gamma	1.5747 mg
Lycopene	28740.5755 g
Alanine	1.3453 g
Valine	1.388 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.587 g
Glycine	1.102 g
Carotene, alpha	6135.1289 g
Glucose (dextrose)	17.7692 g
Fatty acids, total saturated 14:0	4.4815 g
Zinc, Zn	7.1985 mg
Isoleucine	1.116 g
Fatty acids, total saturated 12:0	12.7911 g
Fatty acids, total polyunsaturated	2.7474 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	1.9102 g
Tocotrienol, alpha	0.1959 mg
Vitamin A, IU	35942.0634 IU
Folate, DFE	315.4667 g
Tryptophan	0.4554 g
Vitamin C, total ascorbic acid	215.325 mg
Phytosterols	129.0839 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.0545 g
Starch	2.0592 g
Tyrosine	0.8448 g
Vitamin K (phylloquinone)	613.0003 g
Fatty acids, total saturated	23.1486 g
Histidine	0.7113 g
Fatty acids, total monounsaturated	3.8828 g
Threonine	1.3356 g
Folate, food	315.4667 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	8.3324 mg
Magnesium, Mg	332.3601 mg
Lysine	1.3252 g
Potassium, K	4104.5249 mg
Cystine	0.6756 g
Fluoride, F	32.341 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Carrot	2	59.04	13.7952	0.3456
Onion	1	60	14.01	0.15
Bay leaf	1	0	0	0
Tomato	5	201.0495	43.449	2.2339
Barley	1 cup	704	155.44	2.32
Parsley	0.5 cup	10.8	1.899	0.237
Cold water	2 quarts	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Vegetable oil	2 tablespoons	234.464	0	27.2
Garlic Clove	3	13.41	2.9754	0.045
celery rib	2	0	0	0
buffalo	4 inch	0	0	0