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Protein-Packed Dinner
Braised lamb shanks in Chardonnay
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 2 hrs 45 mins
Calories:
1038
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,038 cal. | (49 %) | ||
| Protein | 77 g | (79 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 41.2 mg | (343 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,762 mg | (44 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 14.8 mg | (185 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 766 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 3 carrots
- 2 onions
- 2 garlic cloves
- 2 stalks Celery
- 2 lamb shanks (about 14 ounces)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 14 ozs Chardonnay
- 14 ozs crushed Tomatoes (canned)
- 3 sprigs thyme
Preparation steps
1.
Peel and dice the carrots, onion and garlic. Rinse and slice the celery. Rinse the lamb and pat dry. Season the lamb on all sides with salt and pepper. Fry in a roasting pan with hot oil until browned on all sides. Remove the lamb from the roasting pan. Add the vegetables and fry until light, golden brown.
2.
Mix in the tomato paste, briefly sauté, then pour in the wine. Add the crushed tomatoes, salt and pepper, cover and simmer gently for about 2 hours, stirring occasionally. Add water as needed. Add the thyme in the last 30 minutes. Taste for seasoning before serving.
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