Braised Lamb with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,238 cal. | (59 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 85 g | (73 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 47 μg | (78 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 43.1 mg | (359 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,819 mg | (45 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 15.1 mg | (189 %) | ||
| Saturated fatty acids | 30.4 g | |||
| Uric acid | 779 mg | |||
| Cholesterol | 287 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 lamb shanks (each about 750 grams, ready to cook, with bone)
- 2 sprigs rosemary
- 4 garlic cloves
- 1 tsp peppercorns
- 4 Tbsps olive oil
- Sea salt
- 250 milliliters Red wine
- 400 milliliters lamb stock
- 500 grams waxy potatoes
- 400 grams green Beans
- 4 sprigs thyme
- peppers
- 50 grams Crème fraiche
Preparation steps
Rinse lamb shanks and pat dry.
Pluck off needles from rosemary. Peel garlic and chop finely. Combine both with coarsely ground pepper and oil. Rub meat well with the mixture and refrigerate, covered, overnight.
Season lamb shanks well. Heat oil in a roasting pan and brown meat on all sides. Deglaze pan with wine and add broth. Braise in preheatd oven at 160°C (approximately 325°F) for about 2.5 hours. Gradually add remaining broth and baste meat often with cooking juices.
Peel and rinse potatoes, leave whole or halve, depending on size. Rinse and peel beans. Add vegetables with thyme to the pan about 40 minutes before the end of cooking. Season with salt and pepper and turn over occasionally.
Finally, add crème fraiche to the sauce, season to taste and serve lamb shanks with vegetables in a roasting pan.
