Braised Lamb Shanks with Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,063 cal. | (98 %) | ||
| Protein | 150 g | (153 %) | ||
| Fat | 145 g | (125 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 80.1 mg | (668 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 214 μg | (71 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 2,564 mg | (64 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 215 mg | (72 %) | ||
| Iron | 15 mg | (100 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 28.8 mg | (360 %) | ||
| Saturated fatty acids | 53.7 g | |||
| Uric acid | 1,502 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 4 shallots
- 2 garlic cloves
- 4 small lamb shanks
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 200 milliliters dry Red wine
- 400 milliliters lamb stock
- 2 sprigs rosemary
- 4 sprigs thyme
- 250 grams Pumpkin
- 4 Tbsps Apple juice
- 1 Tbsp honey
- 1 Tbsp red Red currant jelly
- 4 flowers Red Currants (for garnishing)
Preparation steps
Peel and slice shallots and garlic. Rinse lamb shanks, pat dry, season with salt and pepper. Heat 2 tablespoons of oil in a Dutch oven and brown meat on all sides. Remove from the pan and saute shallots and garlic briefly. Deglaze pan with wine and add a little stock. Return meat to the pot and season with herbs. Braise in preheated oven at 160°C (approximately 325°F) for about 2 hours. Gradually add remaining stock and turn meat over occasionally.
Cut pumpkin pulp into cubes. Heat remaining oil in a pan and saute pumpkin cubes for a few minutes. Drizzle with honey and caramelize slightly. Add apple juice and simmer, covered, for about 10 minutes or until soft.
Remove lamb from the oven and the pot, wrap in aluminum foil and let rest briefly. Strain sauce through a sieve into a saucepan and simmer briefly. Season to taste with currant jelly, salt and pepper.
Arange meat on plates and drizzle with sauce. Spread with pumpkin and serve garnished with currants.
