Lightly Fried Lamb Shank

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Lightly Fried Lamb Shank
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Health Score:
Health Score
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
432
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie432 kcal(21 %)
Protein38.92 g(40 %)
Fat17.09 g(15 %)
Carbohydrates22.27 g(15 %)
Sugar added0 g(0 %)
Roughage4.32 g(14 %)
Vitamin A63.13 mg(7,891 %)
Vitamin D0.34 μg(2 %)
Vitamin E0.43 mg(4 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂1.04 mg(95 %)
Niacin20.58 mg(172 %)
Vitamin B₆0.81 mg(58 %)
Folate59.73 μg(20 %)
Pantothenic acid3.43 mg(57 %)
Biotin5.08 μg(11 %)
Vitamin B₁₂3.74 μg(125 %)
Vitamin C16.32 mg(17 %)
Potassium1,328.38 mg(33 %)
Calcium78.12 mg(8 %)
Magnesium69.93 mg(23 %)
Iron3.73 mg(25 %)
Iodine1.5 μg(1 %)
Zinc11.16 mg(140 %)
Saturated fatty acids3.62 g
Cholesterol104.33 mg
Author of this recipe:
How healthy are the main ingredients?
Mushroomgarlicrosemarytomatoparsley

Ingredients

for
4
Ingredients
3 tablespoons
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 (chopped)
2
onions (chopped)
1 teaspoon
dried thyme
2 teaspoons
fresh rosemary (finely chopped)
½ teaspoon
1 cup
2 cups
2 teaspoons
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.