Lamb Shank with Parsley Potatoes and Carrots
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
2086
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,086 cal. | (99 %) | ||
| Protein | 152 g | (155 %) | ||
| Fat | 150 g | (129 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 56.7 μg | (95 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 82.6 mg | (688 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 6.5 mg | (108 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 2,975 mg | (74 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 236 mg | (79 %) | ||
| Iron | 14.6 mg | (97 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 29.3 mg | (366 %) | ||
| Saturated fatty acids | 54.4 g | |||
| Uric acid | 1,483 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 small lamb shanks
- 1 tsp chopped rosemary
- salt
- peppers
- olive oil
- 1 garlic clove (peeled and finely chopped)
- 300 grams small potatoes
- 200 grams carrots
- 200 milliliters lamb stock (or veal stock)
- ½ bunch parsley
Preparation steps
1.
Rinse potatoes thoroughly and let dry on a tea towel. Peel carrot and cut into thick sticks.
2.
Rinse lamb shank and pat dry. Brush with olive oil and rub with salt, pepper, garlic and rosemary. Put in a roasting pan and bake in preheated oven at 200°C (approximately 400°F) and cook for about 1 hour, occasionally baste with a little lamb stock. After about 30 minutes of cooking time, add the vegetables into the roasting pan.
3.
Rinse parsley, pluck leaves from stems. Place lamb shank with vegetables on a dish, sprinkle with parsley leaves and serve.
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