Lamb with Vegetables and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,152 cal. | (102 %) | ||
| Protein | 156 g | (159 %) | ||
| Fat | 145 g | (125 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 84 mg | (700 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 259 μg | (86 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 21 μg | (700 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 3,370 mg | (84 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 262 mg | (87 %) | ||
| Iron | 15.9 mg | (106 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 29.7 mg | (371 %) | ||
| Saturated fatty acids | 56 g | |||
| Uric acid | 1,504 mg | |||
| Cholesterol | 565 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 onions
- 1 garlic clove
- 4 lamb shanks
- salt
- freshly ground peppers
- 1 Tbsp Pastry flour
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 350 milliliters dry Red wine
- 400 milliliters lamb stock
- 2 carrots
- 1 stalk Celery
- 3 Tomatoes
- 1 sprig rosemary
- 3 sprigs thyme
- 1 bay leaf
- cayenne pepper (to taste)
- 700 grams starchy potatoes
- 200 milliliters milk
- 2 Tbsps Crème fraiche
- 2 Tbsps freshly chopped parsley (to garnish)
Preparation steps
Peel the onions and garlic clove. Dice onions into fine cubes and finely chop the garlic. Rinse the lamb and pat dry. Season with salt and pepper and sprinkle with flour. Heat the oil in a large saucepan, brown the meat on all sides over high heat and remove from the pan. Add the onions and garlic to the pan drippings, sauté briefly, then stir in the tomato paste. Sauté briefly, deglaze with about 100 ml (approximately 1/4 cup plus 2 tablespoons) of the wine and bring to a boil. Add more wine, bring to a boil, and reduce until evaporated. Repeat this procedure more wine, then add the lamb back into the saucepan. Add the remaining wine with a little stock, cover and cook over low heat for about 1 hour. Occasionally, pour in more stock.
Scrub the potatoes and steam for about 30 minutes.
In the meantime, peel the carrots and rinse the celery and cut both into small cubes. Blanch the tomatoes, rinse in cold water, peel, quarter, core and cut into cubes. Rinse rosemary and thyme, shake dry, tie with kitchen twine and add along with the bay leaf to the sauce. After the end of cooking time, add the vegetables to the meat and simmer another 30-40 minutes. Season the sauce with salt, pepper and cayenne pepper and remove the herbs.
While still warm, peel the potatoes and press through a ricer, then mix with hot milk and crème fraîche. Season with salt and arrange with the lamb on plates. Season lamb with pepper and serve sprinkled with parsley.
