Braised Leg of Lamb on the Grill
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
799
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,174 mg | (29 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 504 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 5 Red onions
- 5 carrots
- 3 garlic cloves
- 2 lamb shanks (each about 350 grams)
- salt
- peppers
- 4 Tbsps olive oil
- 1 Tbsp Tomato paste
- 500 milliliters dry Red wine
- 500 milliliters lamb stock
- 2 sprigs rosemary
Preparation steps
1.
Peel the onions and cut into quarters. Peel the carrots and cut into slices. Peel and halve the garlic. Rinse the meat and pat dry. Rub with salt and pepper. In a hot dutch oven, brown the meat on all sides with 2-3 tablespoons of oil for 5-6 minutes. Remove from the oven and add the rest of oil. Sauté the vegetables with the tomato paste in the dutch over for a few minutes. Hang up the meat and pour the wine in back side. Add the rosemary and close the dutch oven. Place the coals on it. Open after 1 1/2-2 hours and turn the thighs. Replace the coals and cook for about 1 hour until finished. Season the sauce to taste and serve with potatoes as desired.
