Rosemary Lamb Shank

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Rosemary Lamb Shank
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 15 min.
Preparation
Calories:
1961
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,961 cal.(93 %)
Protein149 g(152 %)
Fat152 g(131 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage0.1 g(0 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.7 mg(31 %)
Vitamin K9.5 μg(16 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂1.9 mg(173 %)
Niacin79.2 mg(660 %)
Vitamin B₆1.3 mg(93 %)
Folate186 μg(62 %)
Pantothenic acid5.7 mg(95 %)
Biotin1 μg(2 %)
Vitamin B₁₂20.9 μg(697 %)
Vitamin C1 mg(1 %)
Potassium2,006 mg(50 %)
Calcium105 mg(11 %)
Magnesium190 mg(63 %)
Iron12.6 mg(84 %)
Iodine6 μg(3 %)
Zinc28.4 mg(355 %)
Saturated fatty acids59.4 g
Uric acid1,435 mg
Cholesterol578 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
4 lamb shanks
6 Tbsps olive oil
salt
freshly ground peppers
2 sprigs rosemary
2 garlic cloves
¼ l Beef broth
l Whipped cream
How healthy are the main ingredients?
Whipped creamolive oilrosemarysaltgarlic clove

Preparation steps

1.

Clean lamb shank. Rinse rosemary, shake dry and finely chop needles. Mix rosemary with 4 tablespoons of olive oil, season with salt and pepper and spread on lamb. Let soak for about 2 hours. Preheat oven to 200°C (approximately 400°F). Half garlic bulbs. Grease a roasting pan with remaining olive oil. Place lamb shank and garlic into pan and cook for about 60 minutes, repeatedly basting with juices.

2.

After 40 minutes of cooking time, add white wine and cream. Season with salt and pepper. Remove from oven and serve.

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