Braised Lamb Shanks
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 50 min.
Ready in
Calories:
1963
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,963 cal. | (93 %) | ||
| Protein | 151 g | (154 %) | ||
| Fat | 146 g | (126 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 80.9 mg | (674 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 304 μg | (101 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 2,639 mg | (66 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 222 mg | (74 %) | ||
| Iron | 14.1 mg | (94 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 28.7 mg | (359 %) | ||
| Saturated fatty acids | 53.9 g | |||
| Uric acid | 1,467 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 small lamb shanks
- 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 Tbsps good-quality olive oil (divided)
- 4 cloves garlic cloves (peeled and halved)
- 2 strips fresh Orange peel
- 2 strips fresh Lemon peel
- 5 cups Vine Tomatoes
- 1 large, red Bell pepper
- 1 large, yellow Bell pepper
- 1 cup Beef stock
- ½ cup dry white wine
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.
