Braised Lamb Shanks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,070 mg | (27 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 393 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 4 slices Leg of lamb (each about 300 grams)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 200 milliliters Rosé
- 700 milliliters Beef broth
- 150 grams sun-dried Tomatoes (without oil)
- 3 carrots
- 1 sprig rosemary
- 2 sprigs oregano
Preparation steps
Peel onion and garlic. Cut onion into fine cubes, finely chop garlic. Rinse meat, pat dry, score tendons several times and season meat with salt and pepper.
Heat oil in a large saucepan and brown meat all around on high heat, remove from the pan. Add onion and garlic to the pan and saute until soft. Add tomato paste and saute briefly. Deglaze pan with 100 ml (approximately 2/5 cup) of wine and simmer down. Add the rest of wine and bring to a boil. Return meat to the pan and add a little broth. Cover and simmer for about 1.5 hours on low heat, adding more broth as needed.
Peel carrots and cut diagonally in about 1/2 cm (approximately 1/5 inch) thick slices. Cut tomatoes into thin strips. Add both to the pan together with herbs during the last 35 minutes of cooking.
Season to taste and arrange on plates. Serve with nut bread, if desired.
