Morrocan Lamb Hock Stew

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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 15 min.
Preparation
Calories:
1955
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,955 cal.(93 %)
Protein155 g(158 %)
Fat146 g(126 %)
Carbohydrates9 g(6 %)
Sugar added3 g(12 %)
Roughage4.1 g(14 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E9 mg(75 %)
Vitamin K10.5 μg(18 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂1.9 mg(173 %)
Niacin81 mg(675 %)
Vitamin B₆1.3 mg(93 %)
Folate210 μg(70 %)
Pantothenic acid5.9 mg(98 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂20.8 μg(693 %)
Vitamin C26 mg(27 %)
Potassium2,248 mg(56 %)
Calcium119 mg(12 %)
Magnesium246 mg(82 %)
Iron13.5 mg(90 %)
Iodine6 μg(3 %)
Zinc29.2 mg(365 %)
Saturated fatty acids53.1 g
Uric acid1,454 mg
Cholesterol552 mg
Complete sugar9 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
4 lamb shanks
2 tsps Ras el hanout
1 large Orange
1 pinch Saffron
2 Tbsps olive oil
2 shallots (finely chopped)
1 Tbsp honey
⅔ cup sliced almonds
flat-leaf parsley (to garnish)
How healthy are the main ingredients?
almondolive oilhoneyOrangeshallotparsley
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Preparation steps

1.
Preheat the oven to 140°C (120 fan) | 275°F | gas 1.
2.
Rub the lamb all over with ras al hanout and sit the shanks upright in a snugly-fitting tagine.
3.
Use a vegetable peeler to make long thin strips of orange rind then cut the orange in half and squeeze the juice. Mix the juice with the saffron and leave to infuse for 10 minutes.
4.
Stir in the oil, shallots, honey, almonds and orange zest strips and season well with salt and pepper. Pour the mixture over the lamb then put the lid on the tagine and bake in the oven for 3 hours.
5.
Serve the lamb with the cooking juices spooned over, garnished with parsley.
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