Lamb Shank

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Lamb Shank
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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)
Calorie1,946 cal.(93 %)
Protein150 g(153 %)
Fat135 g(116 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E6.6 mg(55 %)
Vitamin K29.7 μg(50 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂1.9 mg(173 %)
Niacin80.2 mg(668 %)
Vitamin B₆1.5 mg(107 %)
Folate235 μg(78 %)
Pantothenic acid6.2 mg(103 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂20.8 μg(693 %)
Vitamin C9 mg(9 %)
Potassium2,500 mg(63 %)
Calcium126 mg(13 %)
Magnesium212 mg(71 %)
Iron13.7 mg(91 %)
Iodine20 μg(10 %)
Zinc28.9 mg(361 %)
Saturated fatty acids52.2 g
Uric acid1,461 mg
Cholesterol552 mg
Complete sugar11 g

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
How healthy are the main ingredients?
onioncarrotgarlic clovesalt

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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