Lamb Shank with Parsley

Name: Lamb Shank with Parsley
Total time: 4 h 40 min
Yield: 4
Ingredients: 2 cloves garlic cloves (finely chopped); 1 tsp lemon zest; olive oil; 4 small lamb shanks (ready to cook); 4.5 cups waxy potatoes (peeled and cut into wedges); 2 unwaxed lemons (cut into wedges); 0.667 cup lamb stock; 0.375 cup dry white wine; ground Saffron; parsley (to garnish)

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Health Score:

83 / 100

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 4 h. 40 min.

Ready in

Calories:

1962

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	1,962 cal.	(93 %)
Protein	152 g	(155 %)
Fat	137 g	(118 %)
Carbohydrates	29 g	(19 %)
Sugar added	0 g	(0 %)
Roughage	2.7 g	(9 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0 μg	(0 %)
Vitamin E	3.7 mg	(31 %)
Vitamin K	15.1 μg	(25 %)
Vitamin B₁	1.2 mg	(120 %)
Vitamin B₂	1.9 mg	(173 %)
Niacin	82 mg	(683 %)
Vitamin B₆	1.6 mg	(114 %)
Folate	214 μg	(71 %)
Pantothenic acid	6.4 mg	(107 %)
Biotin	1.2 μg	(3 %)
Vitamin B₁₂	20.8 μg	(693 %)
Vitamin C	49 mg	(52 %)
Potassium	2,693 mg	(67 %)
Calcium	97 mg	(10 %)
Magnesium	233 mg	(78 %)
Iron	14.3 mg	(95 %)
Iodine	13 μg	(7 %)
Zinc	29.1 mg	(364 %)
Saturated fatty acids	52.6 g
Uric acid	1,467 mg
Cholesterol	552 mg
Complete sugar	3 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 2 cloves garlic cloves (finely chopped); 1 tsp lemon zest; olive oil; 4 small lamb shanks (ready to cook); 4 ½ cups waxy potatoes (peeled and cut into wedges); 2 unwaxed lemons (cut into wedges); ⅔ cup lamb stock; ⅜ cup dry white wine; ground Saffron; parsley (to garnish)

How healthy are the main ingredients?

potato garlic clove olive oil lemon parsley

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Preparation steps

Mix together the garlic, lemon zest and 4 tbsp oil. Season with salt and ground black pepper and brush onto the meat. Marinate for around 2 hours.

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.

Place the meat in a roasting dish and roast for around 2 hours, turning occasionally. After one hour, add the potatoes, lemons, stock and the wine. Stir in the saffron and season lightly with salt and ground black pepper.

At the end of the cooking time, season to taste and arrange the meat on preheated plates. Serve garnished with parsley.

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