Lamb Shanks with Chanterelle Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,107 cal. | (100 %) | ||
| Protein | 153 g | (156 %) | ||
| Fat | 160 g | (138 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 88.2 mg | (735 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 245 μg | (82 %) | ||
| Pantothenic acid | 8.5 mg | (142 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 2,740 mg | (69 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 223 mg | (74 %) | ||
| Iron | 20.8 mg | (139 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 29.4 mg | (368 %) | ||
| Saturated fatty acids | 55.3 g | |||
| Uric acid | 1,496 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 sprigs rosemary
- 4 lamb shanks (each about 350 grams, ready to cook)
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 3 garlic cloves
- 70 grams carrots (peeled and diced)
- 70 grams onions (peeled and diced)
- 70 grams Celery (diced)
- 70 grams Leeks (diced)
- 1 Tbsp Tomato paste
- 3 bay leaves
- ½ bunch thyme
- 250 milliliters Red wine
- 600 milliliters lamb stock
- 400 grams Chanterelle
- 50 grams shallots
- ½ bunch parsley
- 4 Tbsps Walnut oil
Preparation steps
Rinse and shake dry rosemary, pluck off leaves and chop coarsely. Brush lamb shanks with 2 tablespoons of olive oil and season with rosemary, salt and pepper. Peel garlic and chop finely.
Brown shanks in a roasting pan on all sides on medium heat and remove from the pan. Heat remaining olive oil in a roasting pan and saute prepared vegetables for about 10 minutes. Add tomato paste, bay leaves and thyme and deglaze pan with wine. Simmer for a few minutes.
Return meat to the pan and add half of stock. Cook in preheated oven at 170°C (approximately 350°F) for about 2 hours. Add remaining stock to the pan as needed.
Clean chanterelles. Peel and chop shallots finely. Rinse and shake dry parsley, pluck off leaves and chop finely.
Remove meat from the pan, wrap in aluminum foil and keep warm in switched-off oven. Simmer down sauce in the roasting pan until reduced in half.
Heat walnut oil in a pan and saute chanterelles with shallots for a few minutes. Add to the sauce and season with salt and pepper, add parsley to the sauce. Spread sauce on plates and top with lamb shanks and serve immediately.
