Lightly Fried Lamb Shank
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
1947
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,947 cal. | (93 %) | ||
| Protein | 156 g | (159 %) | ||
| Fat | 136 g | (117 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 88.5 mg | (738 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 271 μg | (90 %) | ||
| Pantothenic acid | 12.2 mg | (203 %) | ||
| Biotin | 44.2 μg | (98 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 2,756 mg | (69 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 239 mg | (80 %) | ||
| Iron | 15.4 mg | (103 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 29.9 mg | (374 %) | ||
| Saturated fatty acids | 52.5 g | |||
| Uric acid | 1,589 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Tbsps olive oil
- 4 lamb shanks (fat trimmed)
- salt (to taste)
- peppers (to taste)
- 5 cups Mushrooms (cleaned and sliced)
- 3 cups shiitake mushrooms (cleaned and sliced)
- 6 cloves garlic cloves (chopped)
- 2 onions (chopped)
- 1 tsp dried thyme
- 2 tsps fresh rosemary (finely chopped)
- ½ tsp crushed Red pepper flakes
- 1 cup Red wine
- 2 cups Beef broth
- 2 tsps Worcestershire sauce
- 2 Tomatoes (washed and quartered)
- fresh parsley (to garnish)
Preparation steps
1.
Preheat oven to 350º.
2.
Heat oil in a Dutch oven over medium-high heat. Rinse lamb under cold running water; season with salt and pepper. Brown on all sides, about 12 minutes. Transfer to platter.
3.
Add mushrooms, garlic, onions, herbs and red pepper flakes, saute until tender, about 8 minutes.
4.
Return lamb to Dutch oven; add wine and simmer for about 6 minutes. Add broth and Worcestershire sauce and return to a boil.
5.
Tightly cover the pot and transfer to the oven. Cook for about 2 hours, until the lamb is fork tender, turning once. Add tomatoes and continue cooking for 30 minutes.
6.
Transfer lamb and tomatoes to individual plates. Spoon mushroom sauce over lamb. Garnish with fresh parsley. Serve with risotto, if desired.
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