Braised Lamb Shanks

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Braised Lamb Shanks
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 50 min.
Ready in
Calories:
446
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie446 kcal(21 %)
Protein34.02 g(35 %)
Fat27.46 g(24 %)
Carbohydrates12.69 g(8 %)
Sugar added0 g(0 %)
Roughage3.99 g(13 %)
Vitamin A165.56 mg(20,695 %)
Vitamin D0 μg(0 %)
Vitamin E1.07 mg(9 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.39 mg(35 %)
Niacin13.84 mg(115 %)
Vitamin B₆0.62 mg(44 %)
Folate33.13 μg(11 %)
Pantothenic acid1.01 mg(17 %)
Biotin6.16 μg(14 %)
Vitamin B₁₂3.63 μg(121 %)
Vitamin C80.61 mg(85 %)
Potassium823.03 mg(21 %)
Calcium67.39 mg(7 %)
Magnesium55.74 mg(19 %)
Iron3.46 mg(23 %)
Iodine0.59 μg(0 %)
Zinc9.45 mg(118 %)
Saturated fatty acids5.04 g
Cholesterol104.33 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
2 sprigs
fresh parsley
2 sprigs
fresh marjoram
2 sprigs
fresh rosemary
2 sprigs
fresh thyme
salt (to taste)
freshly ground Black pepper (to taste)
6 tablespoons
good-quality olive oil (divided)
4 cloves
garlic (peeled and halved)
2 strips
2 strips
5 cups
1
large, red Bell pepper
1
large, yellow Bell pepper
1 cup
½ cup

Preparation steps

1.
Rinse the lamb shanks under cold running water and pat dry with paper towels. Carefully wash the herbs, shake dry and finely chop. In a small bowl, combine the chopped herbs, salt, pepper and 4 tablespoons olive oil, mixing thoroughly. Baste the lamb shanks with the herb mixture and let stand and marinate for 2 hours.
2.
Preheat the oven to 350º F. Brush the baking pan with the remaining olive oil. Place the garlic, citrus peels and lamb shanks in the baking pan. Roast for about 1 1/2 hours, basting frequently with the meat juices.
3.
Meanwhile, wash the tomatoes and pat dry. Wash and trim the peppers, remove the seeds and cut into thick strips. Once the lamb has cooked for 1 hour, add the tomatoes, peppers, beef stock and white wine to the roasting pan; continue cooking for 30 minutes, or until done.
4.
Transfer lamb and vegetables to a large serving dish and serve with strained roasting juices.