Braised Lamb Shanks with Carrots
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
2027
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,027 cal. | (97 %) | ||
| Protein | 153 g | (156 %) | ||
| Fat | 140 g | (121 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 82.8 mg | (690 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 250 μg | (83 %) | ||
| Pantothenic acid | 6.7 mg | (112 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 3,101 mg | (78 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 244 mg | (81 %) | ||
| Iron | 15.6 mg | (104 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 29.4 mg | (368 %) | ||
| Saturated fatty acids | 52.8 g | |||
| Uric acid | 1,486 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 3 garlic cloves
- 4 carrots
- 4 small lamb shanks
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 150 milliliters dry white wine
- 400 milliliters lamb stock
- 1 handful thyme
- 500 grams waxy potatoes
- 1 Beefsteak tomato
Preparation steps
1.
Preheat the oven to 160 ° C top and bottom heat Preheat.
2.
Peel onions and garlic and chop finely. Peel carrots and cut into slices.
3.
Rinse lamb shanks, pat dry and season with salt and pepper. Heat oil in a roasting pan and sear meat on all sides. Remove meat from the pan and add vegetables to the same pan, saute briefly. Add wine, broth and thyme to the pan and return meat to the pan. Braise meat in preheated oven at 160°C (approximately 325°F) for about 2 hours. Add more stock, if necessary, and baste meat with cooking juices often.
4.
Peel potatoes and cut into wedges. Blanch tomato in boiling water, peel and dice. During the last hour of braising, add potatoes and tomato to the pan and season with salt and pepper. Remove from oven and serve.
