Lamb Shank
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
1946
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,946 cal. | (93 %) | ||
| Protein | 150 g | (153 %) | ||
| Fat | 135 g | (116 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 80.2 mg | (668 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 235 μg | (78 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 2,500 mg | (63 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 212 mg | (71 %) | ||
| Iron | 13.7 mg | (91 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 28.9 mg | (361 %) | ||
| Saturated fatty acids | 52.2 g | |||
| Uric acid | 1,461 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 2 carrots
- 200 grams Celery root
- 2 garlic cloves
- 4 lamb shanks about 400 grams each (approximately 14 ounces)
- salt
- peppers
- 2 Tbsps vegetable oil
- 150 milliliters Port wine
- 150 milliliters lamb stock
- 300 milliliters Red wine
- ½ Cinnamon stick
- 1 Star anise
Preparation steps
1.
Preheat the oven to 160°C (approximately 320°F).
2.
Peel the onions, carrots, celery and garlic and cut everything into cubes. Rinse the lamb, pat dry and season with salt and pepper. Sear the lamb on all sides in hot oil in a roasting pan. Remove from the pan and fry the vegetables in it until brown. Add the port, stock, a little red wine, cinnamon and star anise. Add the lamb back in. Simmer for 2.5 hours in the oven. Add more red wine as needed and turn the lamb regularly.
3.
Remove the lamb from the sauce, simmer the sauce and season with salt and pepper.
4.
Serve together. Goes well with pickled lemon and saffron rice.
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