Braised Lamb Shanks with Couscous and Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,222 cal. | (106 %) | ||
| Protein | 162 g | (165 %) | ||
| Fat | 144 g | (124 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 101.9 μg | (170 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 84.3 mg | (703 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 356 μg | (119 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 3,153 mg | (79 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 300 mg | (100 %) | ||
| Iron | 16.5 mg | (110 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 30.5 mg | (381 %) | ||
| Saturated fatty acids | 53.8 g | |||
| Uric acid | 1,570 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 800 grams Tomatoes
- 4 lamb shanks
- salt
- freshly ground peppers
- 6 Tbsps olive oil
- 250 milliliters dry white wine
- 300 milliliters Vegetable broth
- 250 grams Couscous
- 600 grams green Beans
- 1 organic lemon
- 1 handful parsley
Preparation steps
Peel the onions and garlic, chop the garlic finely, and dice the onions. Blanch the tomatoes in hot water, put in ice water, peel the skin, cut into quarters, remove the core, and cut the pulp into pieces.
Rinse the lamb shank and pat dry. Season with salt and pepper. Heat 2 tablespoons olive oil in a casserole and fry the lamb shanks in it until brown. Take out the lamb shank from the casserole.
Saute the onion with the garlic in the same casserole until translucent. Pour the white wine, add the blanched tomatoes, and put the fried lamb shanks back into the casserole. Cover and simmer for about 2½ hours until tender over low heat. Turn the lamb shanks in between and pour the water as needed.
Boil the vegetable broth in a pot and sprinkle the couscous. Remove from the heat and let soak for about 10 minutes.
Rinse, trim and blanch the green beans for 6-8 minutes in salted water. Drain, rinse with cold water, and drain well.
Rinse the lemon in hot water, pat dry and grate the zest. Slightly squeeze the juice, mix with 2 tablespoons of oil, and add into the couscous.
Rinse the parsley, shake dry, pluck off the leaves, chop finely and mix with the lemon zest.
Heat the remaining olive oil in a frying pan and toss the green beans in it. Season with salt.
Season the lamb shank sauce with salt and pepper, and stir in the lemon juice. Serve the couscous with beans and lamb shanks on plates. Sprinkle with lemon zest-parsley mixture and serve.
