Lamb Shank and Potatoes with Saffron
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 40 min.
Ready in
Calories:
1984
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,984 cal. | (94 %) | ||
| Protein | 152 g | (155 %) | ||
| Fat | 138 g | (119 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 82.1 mg | (684 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 2,732 mg | (68 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 236 mg | (79 %) | ||
| Iron | 14.4 mg | (96 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 29.2 mg | (365 %) | ||
| Saturated fatty acids | 52.7 g | |||
| Uric acid | 1,469 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 garlic cloves
- 1 tsp Lemon peel
- olive oil
- salt
- freshly ground peppers
- 4 small lamb shanks (ready to cook)
- 700 grams waxy potatoes
- 2 organic lemons
- 150 milliliters lamb stock
- 100 milliliters dry white wine
- 1 pinch ground Saffron
- parsley (for garnishing)
Preparation steps
1.
Peel garlic, chop finely and mix with lemon zest and 4 tablespoons of oil and season with salt and pepper. Rinse and pat dry meat, coat with marinade and let stand for about 2 hours.
2.
Preheat the oven to 180 ° C top and bottom heat Preheat.
3.
Place shanks in a roasting pan and roast in preheated oven at 180°C (approximately 350°F) for about 2 hours, turning occasionally.
4.
Peel and rinse potatoes, cut into slices. Rinse and slice lemons. After 1 hour of roasting, add potatoes and lemons to the pan. Add stock and wine to the pan, season with saffron, salt and pepper.
5.
Season potatoes and sauce again to taste. Arrange meat and potatoes on plates, drizzle with sauce and garnish with parsley. Serve.
