Lamb Shank with Chestnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,158 cal. | (103 %) | ||
| Protein | 158 g | (161 %) | ||
| Fat | 148 g | (128 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.6 g | (52 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 226.3 μg | (377 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 83 mg | (692 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 401 μg | (134 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 3,523 mg | (88 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 267 mg | (89 %) | ||
| Iron | 15.8 mg | (105 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 29.9 mg | (374 %) | ||
| Saturated fatty acids | 57.3 g | |||
| Uric acid | 1,553 mg | |||
| Cholesterol | 569 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 200 grams Celery root
- 2 garlic cloves
- 4 small lamb shanks
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 400 milliliters lamb stock
- 2 sprigs Tarragon
- 4 sprigs thyme
- 500 grams Brussels sprouts
- 250 grams peeled Chestnuts (vacuum-packed or frozen)
- 2 Tbsps butter
- 100 milliliters Beef broth
- 4 centiliters sherry
Preparation steps
Preheat the oven to 160°C (approximately 325°F) upper and lower heat.
Peel and coarsely chop the onions, carrots, celery and garlic. Rinse the lamb shanks, pat dry, season with salt and pepper and brown in hot oil on all sides. Remove the lamb from the pan, add the vegetables, brown, then pour in the white wine and a little stock. Return the lamb shanks,add herbs and simmer for about 2 hours in the preheated oven. Gradually pour in remaining stock and turn the lamb shanks.
Meanwhile, trim the Brussels sprouts and cook in boiling salted water about 10 minutes until crisp tender, rinse and drain. Saute the chestnuts in 1 tablespoon hot butter, deglaze with the broth, cover and simmer about 10 minutes. Uncover, add the sherry and toss in the Brussels sprouts. Reduce the liquid almost completely, remove from heat, add the remaining butter and season with salt and pepper.
Remove the lamb shanks from the pan and let rest covered with aluminum foil. Thicken the sauce slightly if desired and season with salt and pepper.
Place the lamb shanks on plates, add the Brussels sprouts and chestnuts and serve topped with the sauce. Serve with potatoes to taste.
