Lamb Shank

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Lamb Shank
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
574
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie574 cal.(27 %)
Protein79 g(81 %)
Fat27 g(23 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage1.1 g(4 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.4 mg(37 %)
Vitamin K6.8 μg(11 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.4 mg(127 %)
Niacin36.1 mg(301 %)
Vitamin B₆0.6 mg(43 %)
Folate92 μg(31 %)
Pantothenic acid1.9 mg(32 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂10.1 μg(337 %)
Vitamin C3 mg(3 %)
Potassium1,178 mg(29 %)
Calcium31 mg(3 %)
Magnesium89 mg(30 %)
Iron6.3 mg(42 %)
Iodine4 μg(2 %)
Zinc11 mg(138 %)
Saturated fatty acids6.5 g
Uric acid693 mg
Cholesterol236 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 Leg of lamb (about 1, 5 kg, with bone)
salt
freshly ground peppers
5 sprigs rosemary
3 onions
3 Tbsps olive oil
300 milliliters lamb stock
How healthy are the main ingredients?
olive oilrosemarysaltonion

Preparation steps

1.

Preheat oven to 200°C (approximately 400°F). Rinse lamb, pat dry and season with salt and pepper on all sides.

2.

Rinse rosemary, shake dry and pluck branches from stem. With a sharp knife carefully carve a diamond pattern in the leg of lamb and rub with rosemary.

3.

Place the drip tray in a roasting pan. Cut onion in half, place in the roasting pan, and place lamb on top. Drizzle lamb with little oil and let cook for about 30 minutes in the preheated oven. Then reduce oven temperature to 160°C (approximately 350°F), remove the drip pan, place the lamb back in the roasting pan, cover with stock and simmer in the oven for another 1-1 1/2 hours. Baste lamb every now and then with the roasting juices and season with salt and pepper. Serve while still hot.

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