Shin, Fennel, and Port Stew

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Shin, Fennel, and Port Stew
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
444
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie444 kcal(21 %)
Protein34.57 g(35 %)
Fat13.74 g(12 %)
Carbohydrates29.21 g(19 %)
Sugar added1.83 g(7 %)
Roughage5.86 g(20 %)
Vitamin A479.96 mg(59,995 %)
Vitamin D0 μg(0 %)
Vitamin E0.74 mg(6 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.44 mg(40 %)
Niacin13.53 mg(113 %)
Vitamin B₆0.53 mg(38 %)
Folate42.48 μg(14 %)
Pantothenic acid1.13 mg(19 %)
Biotin1.87 μg(4 %)
Vitamin B₁₂3.63 μg(121 %)
Vitamin C26.96 mg(28 %)
Potassium886.86 mg(22 %)
Calcium157.22 mg(16 %)
Magnesium67.35 mg(22 %)
Iron6.96 mg(46 %)
Iodine0.75 μg(0 %)
Zinc9.49 mg(119 %)
Saturated fatty acids3.17 g
Cholesterol104.33 mg

Ingredients

for
4
Ingredients
1 large onion
1 carrot
¾ cup Celeriac
1 small Fennel bulb
1 small, thin Leek
2 tablespoons Oil
4 lamb shanks (each weighing approx. 350 g; ready to cook)
1 tablespoon powdered sugar
cup red Port wine
1 cup strong Red wine
1 tablespoon tomato puree
1 ⅔ cups poultry stock
4 fresh bay leaves
2 teaspoons Corn starch
1 garlic
2 slices fresh ginger
1 strip unteated Lemon peel
6 sprigs thyme
salt
freshly ground Black pepper
How healthy are the main ingredients?
CeleriacthymegingeronioncarrotFennel bulb
Preparation

Kitchen utensils

1 Small pot, 1 Baking sheet, 2 Bowls, 1 Measuring cups, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine-mesh sieve, 1 Brush, 1 Rolling pin, 1 Hand mixer, 1 großes Kitchen towel oder Stoffwindel (70x70 cm), 1 Piping bag, 1 Plastic wrap, 1 Parchment paper

Preparation steps

1.
Peel the onion, carrot and celeriac. Wash and trim the fennel bulb and leek. Cut all of these into ½ to 1 cm dice. Set the leek aside.
2.
Preheat the oven to 140°C with top and bottom heat.
3.
Heat the oil in an ovenproof stew pot and brown the lamb shanks on all sides over a medium heat. Take out of the pot and pour off the frying fat. Put the icing sugar into the pot, caramelise lightly and deglaze with the Port wine and 1/3 of the red wine. Stir in the tomato puree and simmer the sauce until it has the consistency of syrup. Add the rest of the red wine in 2 portions, simmering to reduce slightly between each addition. Add the chopped onions, carrots, celeriac, fennel and stock to the sauce. Add the lamb shanks and put into the preheated oven, on the middle shelf. Cover and braise for 2 ½ hours until the meat is tender, turning the shanks frequently during cooking. 30 minutes before the end of cooking time, add the diced leek and bay leafs. Take out the lamb shanks, pour the sauce through a sieve, reserve the vegetables and bay leafs. Transfer the sauce to a pan and simmer to reduce slightly. Mix the cornflour with a little cold water, stir into the sauce and simmer gently for 1-2 minutes. Remove the pan from the heat, add the garlic, ginger, lemon peel and thyme. Leave in the sauce for a few minutes, then remove again. Season with salt and pepper. Return the lamb shanks and vegetables to the sauce and reheat. Serve onto warmed plates and garnish wit thyme and bay leafs.