Lamb Shank with Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,441 cal. | (116 %) | ||
| Protein | 168 g | (171 %) | ||
| Fat | 146 g | (126 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 96.2 μg | (160 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 87.6 mg | (730 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 437 μg | (146 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 21.3 μg | (710 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 3,723 mg | (93 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 292 mg | (97 %) | ||
| Iron | 18.1 mg | (121 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 30.9 mg | (386 %) | ||
| Saturated fatty acids | 54.4 g | |||
| Uric acid | 1,626 mg | |||
| Cholesterol | 661 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the lamb shank
- 4 small lamb shanks (alternatively, use 4 smaller turkeys Schlegel)
- 6 Tbsps olive oil
- salt
- 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
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.
