Lamb Shank with Gnocchi

Average: 0 (0 votes)
(0 votes)
Lamb Shank with Gnocchi
share Share
bookmark_border Copy URL
Health Score:
83 / 100
3 h. 15 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,441 cal.(116 %)
Protein168 g(171 %)
Fat146 g(126 %)
Carbohydrates102 g(68 %)
Sugar added0 g(0 %)
Roughage9.6 g(32 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.8 μg(4 %)
Vitamin E5.1 mg(43 %)
Vitamin K96.2 μg(160 %)
Vitamin B₁1.5 mg(150 %)
Vitamin B₂2.1 mg(191 %)
Niacin87.6 mg(730 %)
Vitamin B₆2.1 mg(150 %)
Folate437 μg(146 %)
Pantothenic acid7.4 mg(123 %)
Biotin13 μg(29 %)
Vitamin B₁₂21.3 μg(710 %)
Vitamin C89 mg(94 %)
Potassium3,723 mg(93 %)
Calcium237 mg(24 %)
Magnesium292 mg(97 %)
Iron18.1 mg(121 %)
Iodine41 μg(21 %)
Zinc30.9 mg(386 %)
Saturated fatty acids54.4 g
Uric acid1,626 mg
Cholesterol661 mg
Complete sugar11 g


For the lamb shank
4 small lamb shanks (alternatively, use 4 smaller turkeys Schlegel)
6 Tbsps olive oil
freshly ground peppers
parsley (2 stems)
marjoram (2 stems)
rosemary (2 stems)
thyme (2 stems)
3 sm stalks Leeks
¼ l Beef broth
¼ l dry white wine
For the beetroot gnocchi
1 kilogram starchy potatoes
300 grams Pastry flour
2 eggs
1 medium sized Beet (cooked and peeled)
How healthy are the main ingredients?
potatoLeekolive oilsaltparsleymarjoram

Preparation steps


For the lamb, rinse lamb shank and pat dry. Rinse herbs gently, shake dry and chop finely. Mix herbs with 4 tablespoons olive oil, salt and pepper and spread on lamb. Let rest about 2 hours. Preheat oven to 160°C (approximately 350°F). Brush a baking sheet with the remaining olive oil. Distribute lamb shanks on the baking sheet. Roast lamb about 60 minutes, while repeatedly pouring wine over lamb. Meanwhile, rinse leek, trim and cut into long pieces. After 40 minutes, add vegetables to the baking sheet with lamb. Add broth and remaining white wine. After the end of the roasting time (to check, prick lamb in the leg, meat juices should not be bloody) place lamb and leeks on a large plate. Serve with beetroot gnocchi.


For the gnocchi, cook potatoes in plenty of boiling, salted water, peel and press immediately in a potato ricer. Allow to cool slightly, then add 2 eggs, 1 teaspoon salt, flour and 1 pinch nutmeg. Knead into a dough. Cut beetroot into pieces and puree, then knead into potato.


On a floured work surface, roll potato dough into finger-thick logs. Cut into 3 cm (approximately 1 inch) pieces and lightly press with a fork to create a pattern.


Pour gnocchi into a large pot of boiling salted water and leave until cooked, about 4 minutes. When gnocchi floats to the surface, lift out with a slotted spoon and drain well. Serve drizzled with a little melted butter.