Lamb Shanks with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,034 cal. | (97 %) | ||
| Protein | 152 g | (155 %) | ||
| Fat | 140 g | (121 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 82.6 mg | (688 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 6.5 mg | (108 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 3,002 mg | (75 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 239 mg | (80 %) | ||
| Iron | 14.6 mg | (97 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 29.4 mg | (368 %) | ||
| Saturated fatty acids | 52.9 g | |||
| Uric acid | 1,478 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 lamb shanks
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 400 milliliters lamb stock
- 4 carrots
- 600 grams waxy potatoes
- 4 fresh garlic cloves
- parsley (for garnish)
Preparation steps
Grease a roasting pan with olive oil.
Rinse the lamb shanks and pat dry. Season with salt and pepper, and place into the oiled roasting pan. Bake in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) until light brown, about 30 minutes.
Pour the white wine and let the lamb shanks cook more for about 2 hours in the oven. In between, gradually pour the lamb stock into the roasting pan and pour over the lamb shanks regularly with the pan drippings.
Peel the carrots and the potatoes, and cut into pieces. Peel the garlic and press. Add the carrots, potatoes and garlic to the lamb shanks into the roasting pan during the last hour of cooking, and season with salt and pepper.
Before serving, season to taste and garnish with parsley.
