Braised Lamb Shanks with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,982 cal. | (94 %) | ||
| Protein | 316 g | (322 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 5.6 mg | (509 %) | ||
| Niacin | 144.8 mg | (1,207 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 385 μg | (128 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 40.5 μg | (1,350 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 4,632 mg | (116 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 350 mg | (117 %) | ||
| Iron | 24.9 mg | (166 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 44 mg | (550 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 2,783 mg | |||
| Cholesterol | 962 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 Leg of lamb
- 3 Tbsps Pastry flour
- 2 Tbsps butter
- 4 Tbsps olive oil
- salt
- peppers
- 1 large carrot
- 3 garlic cloves
- 1 onion
- 2 stalks Celery
- 100 grams Frozen pea
- 2 sprigs thyme
- ¼ l Vegetable broth
Preparation steps
For the lamb shanks: Dust the lamb shanks with the flour. Heat the butter and 2 tablespoons of the oil in a roasting pan. Add the lamb and cook until golden on all sides.
Stir in the broth and season with salt and pepper to taste. Simmer for 15 minutes. Braise in a 180°C (approximately 350°F) oven for 20 minutes.
For the vegetables: Peel the carrot and cut into cubes. Peel and finely chop the garlic. Peel the onion, cut in half lengthwise and cut into strips. Rinse and slice the celery. Thaw the peas and drain thoroughly.
Heat the remaining oil in a skillet. Add all the vegetables except for the peas, and cook for 5 minutes. Season with salt and pepper to taste, and the thyme.
Add the vegetables and peas to the roasting pan with the lamb. If necessary, add water. Braise for 20 minutes.
For serving: Arrange the lamb shanks on plates with the vegetables. Garnish with thyme.
