Lamb Shanks with Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,096 cal. | (52 %) | ||
| Protein | 52.68 g | (54 %) | ||
| Fat | 54.23 g | (47 %) | ||
| Carbohydrates | 67.07 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.39 g | (35 %) |
| Vitamin A | 2,150.76 mg | (268,845 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.11 mg | (18 %) | ||
| Vitamin B₁ | 0.47 mg | (47 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 20.72 mg | (173 %) | ||
| Vitamin B₆ | 1.26 mg | (90 %) | ||
| Folate | 104.23 μg | (35 %) | ||
| Pantothenic acid | 1.78 mg | (30 %) | ||
| Biotin | 15.42 μg | (34 %) | ||
| Vitamin B₁₂ | 3.94 μg | (131 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,679.66 mg | (42 %) | ||
| Calcium | 268.68 mg | (27 %) | ||
| Magnesium | 121.25 mg | (40 %) | ||
| Iron | 8.86 mg | (59 %) | ||
| Iodine | 2.25 μg | (1 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 19.15 g | |||
| Cholesterol | 179.42 mg |
Ingredients
- For the lamb
- 4 lamb shanks
- 6 Anchovy (in salt)
- 12 small rosemary
- 12 garlic cloves
- salt
- freshly ground peppers
- 50 grams clarified butter
- 4 carrots
- 1 stalk Celery
- 2 stalks Leeks
- 2 onions
- 2 garlic cloves
- thyme (2 sprigs)
- rosemary (2 sprigs)
- 2 bay leaves
- 1 bottle good, dry Red wine
- 400 milliliters chicken stock or lamb stock (from the glass)
Preparation steps
For the lamb: trim lamb shanks and score meat several times. Place 1/2 of anchovies, 1 clove of garlic and 1 small sprig of rosemary into score marks. Season with salt and pepper.
Rinse carrots, celery, leeks, onions and garlic, peel as needed and cut into large pieces.
Heat clarified butter in a roasting pan and brown lamb shanks on all sides. Remove meat from the pan and add prepared vegetables, bay leaves and herbs to the roasting pan. Saute on high heat, stirring, for a few minutes and deglaze pan with wine, simmer until almost all liquid has evaporated. Add broth and return meat to the pan. Roast in preheated oven, covered, at 150°C (approximately 300°F) for about 2 1/2 hours. If necessary, add more water or broth to the pan.
For the beans: peel carrots and dice finely. Rinse and thinly slice celery. Peel and finely dice onion. Peel garlic. Blanch tomatoes in hot water, rinse in cold water and peel, quarter and remove seeds, chop. Drain beans.
Heat oil in a large pan and cook bacon for a few minutes, reduce heat and add carrots, celery, onions and garlic and saute for about 8 minutes or until tender. Add herbs, tomatoes and beans, bring to a boil once and remove from heat.
Remove meat from the roasting pan, cover and keep warm. Strain sauce through a sieve and add to beans. Simmer beans for about 30 minutes on low heat. Season with salt and pepper and remove herb sprigs. Arrange beans and lamb on plates and serve.
