Leg of Lamb with Rosemary and Onions

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Leg of Lamb with Rosemary and Onions
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
2060
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,060 cal.(98 %)
Protein151 g(154 %)
Fat156 g(134 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E6.6 mg(55 %)
Vitamin K7.8 μg(13 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂1.9 mg(173 %)
Niacin80.5 mg(671 %)
Vitamin B₆1.5 mg(107 %)
Folate196 μg(65 %)
Pantothenic acid6 mg(100 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂20.9 μg(697 %)
Vitamin C7 mg(7 %)
Potassium2,268 mg(57 %)
Calcium113 mg(11 %)
Magnesium207 mg(69 %)
Iron13.9 mg(93 %)
Iodine14 μg(7 %)
Zinc28.8 mg(360 %)
Saturated fatty acids59 g
Uric acid1,474 mg
Cholesterol561 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
5 red onions
2 sprigs rosemary
4 sprigs Lemon thyme
4 lamb shanks
salt
freshly ground peppers
olive oil
80 grams diced, smoked Pancetta
2 garlic cloves
1 Tbsp Tomato paste
250 milliliters dry Red wine
400 milliliters lamb stock
1 pinch ground Cumin
1 pinch ground cinnamon
1 pinch ground Cardamom
How healthy are the main ingredients?
Tomato pasterosemaryonionsaltolive oilgarlic clove

Preparation steps

1.

Peel and halve the onions. Rinse and dry the herbs, then coarsely chop. Rinse the lamb, pat dry, and season with salt and pepper. Cook the pancetta in a pan with 2 tablespoons of the oil. Add the lamb shanks, and cook until golden brown all over. Remove the lamb shanks, then add the onions, and sauté in the pan drippings. Peel the garlic, and pass through a press into the pan. Stir in the tomato paste, sauté briefly, then return the lamb shanks to the pan. Deglaze with the red wine, and add half of the lamb stock. Mix in half of the herbs and spices, season to taste with salt and pepper, and simmer over medium heat for 1 - 1 1/2 hours.

2.

Adjust the seasoning if necessary, sprinkle with the remaining herbs, and serve.