Lamb Shank with Parsley
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 40 min.
Ready in
Calories:
1962
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,962 cal. | (93 %) | ||
| Protein | 152 g | (155 %) | ||
| Fat | 137 g | (118 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 82 mg | (683 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 214 μg | (71 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 2,693 mg | (67 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 233 mg | (78 %) | ||
| Iron | 14.3 mg | (95 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 29.1 mg | (364 %) | ||
| Saturated fatty acids | 52.6 g | |||
| Uric acid | 1,467 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cloves garlic cloves (finely chopped)
- 1 tsp lemon zest
- olive oil
- 4 small lamb shanks (ready to cook)
- 4 ½ cups waxy potatoes (peeled and cut into wedges)
- 2 unwaxed lemons (cut into wedges)
- ⅔ cup lamb stock
- ⅜ cup dry white wine
- ground Saffron
- parsley (to garnish)
Preparation steps
1.
Mix together the garlic, lemon zest and 4 tbsp oil. Season with salt and ground black pepper and brush onto the meat. Marinate for around 2 hours.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
3.
Place the meat in a roasting dish and roast for around 2 hours, turning occasionally. After one hour, add the potatoes, lemons, stock and the wine. Stir in the saffron and season lightly with salt and ground black pepper.
4.
At the end of the cooking time, season to taste and arrange the meat on preheated plates. Serve garnished with parsley.
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