Lamb with Red Cabbage and Potatoes Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,368 cal. | (113 %) | ||
| Protein | 166 g | (169 %) | ||
| Fat | 168 g | (145 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 65.3 μg | (109 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 86.4 mg | (720 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 316 μg | (105 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 21.7 μg | (723 %) | ||
| Vitamin C | 194 mg | (204 %) | ||
| Potassium | 3,507 mg | (88 %) | ||
| Calcium | 535 mg | (54 %) | ||
| Magnesium | 290 mg | (97 %) | ||
| Iron | 15.5 mg | (103 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 31.1 mg | (389 %) | ||
| Saturated fatty acids | 71.8 g | |||
| Uric acid | 1,563 mg | |||
| Cholesterol | 639 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 4 lamb shanks (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 5 onions
- 4 garlic cloves
- 1 sprig rosemary
- Red cabbage
- 1 Red cabbage (1 kilogram)
- 2 diced onions
- 1 Tbsp vegetable oil
- 125 milliliters Orange juice
- 100 grams dried Apricot
- salt
- freshly ground peppers
- 1 tsp sugar
- 1 Cinnamon stick
- 1 bay leaf
- 1 tsp granulated instant Broth
Preparation steps
Season lamb shanks with salt and pepper and roast on all sides in a casserole dish.
Peel the onions and garlic. Cut the onions into strips, chop garlic and rosemary and add the onions, garlic and rosemary to the lamb shank. Once the onions are browned, pour in 150 ml (approximately 1/2 cup) of water, cover and braise over medium heat for about 1 1/2 hours. Turn the lamb shank occasionaly and add water if necessary.
For the cabbage: Rinse and quarter the cabbage, cut off the stem and cut into thin strips. Sautée the onions in oil, add cabbage, orange juice, halved apricots and season with the spices. Let everything simmer for about 30 minutes.
Remove the cabbage from the pan.
Serve lamb shank with onion sauce and red cabbage. In addition there is potato.
Peel the potatoes and thinly slice.
Lightly salt the potato slices and layer in a buttered baking dish.
Mix the whipping cream with the gruyere, season with salt, pepper and nutmeg and pour over the potatoes.
Bake on the center rack of a preheated oven at 180°C (approximately 350°F) for 40-45 minutes. Remove and serve the lamb shank with the onion sauce, cabbage and potatoes gratin.
