Spiced Lamb Shanks
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
2132
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,132 cal. | (102 %) | ||
| Protein | 150 g | (153 %) | ||
| Fat | 166 g | (143 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 80.1 mg | (668 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 20.9 μg | (697 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 2,206 mg | (55 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 200 mg | (67 %) | ||
| Iron | 13.6 mg | (91 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 28.7 mg | (359 %) | ||
| Saturated fatty acids | 64.6 g | |||
| Uric acid | 1,449 mg | |||
| Cholesterol | 570 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 lamb shanks (ready to cook)
- ½ cup smoked Bacon (diced)
- olive oil
- 5 Red onions (halved)
- 2 cloves garlic cloves (crushed)
- 1 Tbsp tomato puree
- 1 cup dry Red wine
- 1 ⅔ cups lamb stock
- ground Cumin
- ground cinnamon
- ground Cardamom
- 2 sprigs rosemary (roughly chopped)
- 4 sprigs Lemon thyme (roughly chopped)
Preparation steps
1.
Season the meat with salt and ground black pepper.
2.
Fry the bacon in 2 tbsp hot oil. Add the lamb and fry on all sides until golden brown. Remove the lamb from the pan and set aside. Add the onions to the pan and fry in the meat juices.
3.
Add the garlic and the tomato puree and return the lamb to the pan. Deglaze with the wine and the stock and stir in a pinch of each of the spices and half the herbs. Season with salt and ground black pepper and braise on a medium heat for 1 hour - 1 hour 30 minutes. Season to taste and serve garnished with the remaining herbs.
