Roasted Lamb Shanks with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,160 cal. | (103 %) | ||
| Protein | 156 g | (159 %) | ||
| Fat | 145 g | (125 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 83.9 mg | (699 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 239 μg | (80 %) | ||
| Pantothenic acid | 7.1 mg | (118 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 21 μg | (700 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 3,306 mg | (83 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 260 mg | (87 %) | ||
| Iron | 15.9 mg | (106 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 29.8 mg | (373 %) | ||
| Saturated fatty acids | 56 g | |||
| Uric acid | 1,502 mg | |||
| Cholesterol | 565 mg | |||
| Complete sugar | 11 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 Red wine
- 400 milliliters lamb stock
- 2 carrots
- 1 stalk Celery
- 1 sprig rosemary
- 3 sprigs thyme
- 1 bay leaf
- cayenne pepper (to taste)
- 800 grams floury potatoes
- 200 milliliters milk
- 2 Tbsps Crème fraiche
- rosemary (for garnishing)
Preparation steps
Peel onions and garlic clove. Cut onions into fine cubes, finely chop garlic. Rinse lamb shanks and pat dry. Season with salt and pepper and sprinkle with flour. Heat oil in a large saucepan, brown meat all around on high heat, remove from pan. Add onions and garlic into the pan and saute briefly, add tomato paste and saute briefly. Deglaze pan with about 100 ml (approximately 2/5 cup) of wine and bring to a boil. Add a little bit more wine and boil down. Repeat one more time. Return meat to the pan. Add remaining wine with the same amount of broth until meat is covered. Simmer, covered, for about 1 hour on low heat. Add more broth as needed.
Rinse potatoes and steam for about 30 minutes.
Rinse carrots and celery, peel and cut into small cubes. Rinse rosemary and thyme, shake dry, tie into a bouquet. Add vegetables, herbs and bay leaf to meat and cook for 30-40 minutes. Season with salt, pepper and cayenne pepper and remove bouquet garni.
Peel potatoes, squeeze through a ricer and mix with hot milk and creme fraiche. Season with salt. Arrange mashed potatoes and shanks on plates. Season with pepper and garnish with rosemary. Serve.
