Lamb Shanks with Green Beans and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,939 cal. | (92 %) | ||
| Protein | 155 g | (158 %) | ||
| Fat | 133 g | (115 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 72.5 μg | (121 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 83.2 mg | (693 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 295 μg | (98 %) | ||
| Pantothenic acid | 6.9 mg | (115 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 2,904 mg | (73 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 254 mg | (85 %) | ||
| Iron | 15.2 mg | (101 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 29.4 mg | (368 %) | ||
| Saturated fatty acids | 51.9 g | |||
| Uric acid | 1,517 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 lamb shanks (each around 350 grams) (approximately 12 ounces)
- 2 garlic cloves
- 1 sprig thyme
- 2 sprigs rosemary
- salt
- peppers
- 300 milliliters Beef broth
- 600 grams green Beans
- 1 sprig Savory
- 600 grams cooked potatoes
- 2 Tbsps vegetable oil
- 1 pinch Caraway
- 2 Tbsps freshly chopped parsley
Preparation steps
Preheat the oven to 220°C (approximately 425°F) convection. Rinse the meat and pat dry. Peel the garlic and mince. Rinse the thyme and rosemary, shake dry and pluck the leaves and needles. Set 1/2 of the rosemary aside. Mix the remaining herbs with the garlic, season with salt and pepper and then rub over the lamb. Place in a large clay baking dish or Dutch oven, add the broth, close the lid and bake for about 1 hour 30 minutes. Remove the lid and roast for another 10-15 minutes.
Meanwhile, rinse the green beans, trim, cut into pieces and cook in boiling salted water with the savory for about 10 minutes.
Peel the potatoes and cut into bite-sized pieces. Heat the oil in a large frying pan and sauté the potatoes for around 8 minutes, until crispy. Add the remaining rosemary and season with salt and caraway seeds.
Sprinkle the lamb shanks with parsley and serve with the potatoes and green beans.
