Lamb Ossobuco
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
528
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 50.8 μg | (85 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,356 mg | (34 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices lamb shank (each aboutr 300 grams)
- Pastry flour
- 4 carrots
- ¼ pc Celery root
- 6 stalks Celery
- 400 grams Tomatoes
- 3 onions
- 3 garlic cloves
- 3 Tbsps olive oil
- 125 milliliters lamb stock (from a jar)
- 125 milliliters dry Red wine
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and peel vegetables as needed. Cut celery, celery root and carrots into small cubes, crush garlic. Chop onions and tomatoes.
2.
Rinse and dry meat, season with pepper and coat in flour. Heat oil in a pan and brown meat on all sides. Remove from the pan.
3.
Saute all vegetables in the same pan, season with salt and pepper and add broth and wine to the pan.
4.
Return meat to the pan and simmer, covered, for about 1 ½ hours. Add more broth, if needed.
5.
Arrange vegetables and lamb on plates and serve.
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