Great source of Iron

Braised Lamb Shank

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Average: 4.6 (7 votes)
(7 votes)
Braised Lamb Shank

Braised Lamb Shank - Braised in red wine, lamb shank becomes meltingly tender

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Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h.
Ready in
Calories:
465
calories
Calories

Healthy, because

Even smarter

Nutritional values

The noble lamb provides high-quality protein, the components of which are needed for the formation and regeneration of body cells and the formation of hormones and enzymes. In addition, the meat is rich in vitamin B12, which is not present in vegetable foods, and scores points with zinc. This trace element boosts our defences.

With a wholemeal baguette to go with it, not only can the sauce be tapped really well. Fibres also come into play. Green beans go wonderfully with the lamb knuckles or you can enjoy the EAT SMARTER oven vegetables as a side dish!

1 serving contains
(Percentage of daily recommendation)
Calorie465 cal.(22 %)
Protein68 g(69 %)
Fat18 g(16 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin22.1 mg(184 %)
Vitamin B₆0.3 mg(21 %)
Folate51 μg(17 %)
Pantothenic acid1.1 mg(18 %)
Biotin1 μg(2 %)
Vitamin B₁₂4.5 μg(150 %)
Vitamin C3 mg(3 %)
Potassium525 mg(13 %)
Calcium42 mg(4 %)
Magnesium60 mg(20 %)
Iron6.1 mg(41 %)
Iodine7 μg(4 %)
Zinc16 mg(200 %)
Saturated fatty acids4.9 g
Uric acid409 mg
Cholesterol196 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
4 lamb shanks
4 garlic cloves
4 carrots
2 stalks Celery
3 onions
3 sprigs thyme
2 sprigs rosemary
salt
peppers
4 Tbsps olive oil
2 tsps Tomato paste
¾ cup Red wine
1 ¾ pints lamb stock
2 tsps cornstarch
How healthy are the main ingredients?
olive oilTomato pastethymerosemarygarlic clovecarrot
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Large knife, 1 large Roasting pan, 1 Slotted spatula, 1 Peeler, 1 Wooden spoon, 1 Small pot, 1 Fine-mesh sieve, 1 Aluminum foil, 1 Small bowl, 1 small Whisk, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon

Preparation steps

1.
Braised Lamb Shank preparation step 1

Trim lamb shanks with a sharp knife to remove skin and tendons, then rinse and pat dry.

2.
Braised Lamb Shank preparation step 2

Crush unpeeled cloves of garlic with the side of a knife blade.

3.
Braised Lamb Shank preparation step 3

Peel carrots and cut into chunks.

4.
Braised Lamb Shank preparation step 4

Rinse and dry celery, remove any strings and finely chop. Reserve celery leaves.

5.
Braised Lamb Shank preparation step 5

Peel the onions and chop coarsely. Rinse thyme and rosemary and shake dry.

6.
Braised Lamb Shank preparation step 6

Season lamb shanks with salt and pepper. In a large braiser, heat olive oil. Brown the lamb on all sides. Remove from pot.

7.
Braised Lamb Shank preparation step 7

Put the garlic, carrots, onions and celery in the braiser and cook, stirring, until softened. Add tomato paste and herb sprigs and cook for a few minutes more. Pour in red wine and let it boil.

8.
Braised Lamb Shank preparation step 8

Place lamb on the vegetables. Add 400 ml (approximately 1 3/4 cups) lamb stock and bring to a boil. Bake stew on second rack from bottom of preheated oven at 175°C (fan 150°C, gas: mark 2) (approximately 350°F)  for 2-2 1/2 hours, gradually adding remaining stock as needed.

9.
Braised Lamb Shank preparation step 9

Remove lamb from pot, wrap in aluminum foil and keep warm in the oven (turn off the heat). Chop the celery leaves.

10.
Braised Lamb Shank preparation step 10

Pour pan liquid through a sieve into another pot.  Whisk cornstarch with a little water until smooth, then whisk into liquid and cook until a thickened sauce. Return lamb to the sauce. Serve, garnished with celery leaves.