Smarter Braised Lamb Shanks
Smarter Braised Lamb Shanks - Guests are sure to be impressed by this popular Mediterranean dish
Healthy, because
Even smarter
Nutritional values
One portion of the lamb shanks covers approximately your daily requirement of zinc, vitamin B12 and niacin. These micronutrients are good for skin and hair, strengthen the immune system, improve blood formation and support a smooth energy metabolism.
Especially good as an accompaniment to this Mediterranean stew: polenta with garlic. It is easy to prepare while the meat is cooking. If you want it to go very quickly: Noodles or bread are also good with the lamb shanks.
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 665 mg | (17 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 16.2 mg | (203 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 421 mg | |||
| Cholesterol | 196 mg |
Ingredients
- Ingredients
- 1 bunch Soup vegetables (carrot, leek, parsnip or other aromatics such as onion and celery)
- 6 lamb shanks (each about 400 grams)
- salt
- peppers
- 3 Tbsps olive oil
- 2 Tbsps Tomato paste
- 500 milliliters Red wine
- 2 bay leaves
- 600 milliliters Vegetable broth
- 3 stalks Sage
- 3 stalks parsley
- 1 garlic clove (or to taste)
- 1 lemon
Kitchen utensils
Preparation steps
Peel or rinse and dry soup vegetables, then finely chop.
Rinse lamb shanks, pat dry, trim fat and tendon if necessary and season with salt and pepper.
Heat the oil in a roasting pan over high heat. Add the lamb shanks and brown on all sides. Remove lamb and set aside on a plate.
Add chopped soup vegetables to drippings in roasting pan. Cook over medium-high heat, stirring frequently for 5-6 minutes.
Add the tomato paste and cook briefly.
Add the red wine. Bring to a boil over high heat and cook until mixture is reduced by one third.
Return lamb shanks to the pan, add bay leaves and broth and bring to a boil. Cover pan with a lid (or aluminum foil). Bake in preheated oven at 180°C (fan: not recommended, gas: mark 2-3) (approximately 350°F) for about 1 hour and 20 minutes.
Uncover and cook 15-20 minutes more. Meanwhile, rinse sage and parsley, shake dry and pluck leaves. Peel garlic. Finely chop sage, parsley and garlic and place in a bowl.
Rinse lemon in hot water, wipe dry and finely grate zest. Add to herb mixture in bowl to create the gremolata (herb seasoning).
Remove the lamb shanks from the oven. Squeeze juice from lemon into braising liquid and season with salt and pepper. Sprinkle lamb shanks with gremolata and serve.
