Braised Lamb Shank
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!
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.1 mg | (184 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 16 mg | (200 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 409 mg | |||
| Cholesterol | 196 mg |
Ingredients
- 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
Preparation steps
Trim lamb shanks with a sharp knife to remove skin and tendons, then rinse and pat dry.
Crush unpeeled cloves of garlic with the side of a knife blade.
Peel carrots and cut into chunks.
Rinse and dry celery, remove any strings and finely chop. Reserve celery leaves.
Peel the onions and chop coarsely. Rinse thyme and rosemary and shake dry.
Season lamb shanks with salt and pepper. In a large braiser, heat olive oil. Brown the lamb on all sides. Remove from pot.
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.
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.
Remove lamb from pot, wrap in aluminum foil and keep warm in the oven (turn off the heat). Chop the celery leaves.
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.