Braised Lamb Shanks in Red Wine with Potato-Onion Mash
Vitamin B12
cobalt (Co)
selenium (Se)
phosphorus (P)
Beta-carotene
copper (Cu)
Description
Tender lamb shanks braised in red wine with vegetables and rosemary, served with flavorful potato mash with green onions.
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Lamb (hind leg) — 175 г
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Onion — 0.25 шт
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Carrots — 0.25 шт
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Garlic — 1 зубчик
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Whole grain mustard — 1 ч.л.
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Tomato paste — 0.5 ст.л.
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Dried rosemary — 1 веточка
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Dry red wine (12%) — 80 мл
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Corn starch — 0.5 ст.л.
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Sunflower oil (refined) — 5 мл
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Potatoes — 90 г
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Green onion (scallions) — 4 г
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Butter 82.5% — 4 г
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Table salt — 1 щепотка
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Ground black pepper — 1 щепотка
- Season the lamb shank with salt and pepper and sear in hot sunflower oil in a deep skillet or saucepan until golden brown on all sides.
- Add chopped onion and carrot to the meat, cook for another 3-4 minutes until vegetables soften.
- Add tomato paste and grainy mustard, stir and heat for a minute.
- Pour in dry red wine, bring to a boil to evaporate the alcohol.
- Add a sprig of rosemary, reduce heat to low, cover and braise for 1.5-2 hours until meat is tender.
- Meanwhile, peel the potatoes, cut into cubes and boil in salted water until tender.
- Drain the water, mash the potatoes with butter.
- Finely chop the green onion and stir into the hot mashed potatoes.
- When braising is complete, remove the shank from the sauce. If the sauce is thin, dissolve corn starch in a small amount of cold water, pour into the sauce and cook until thickened.
- Serve the shank with potato-onion mash, drizzled with the thickened wine sauce.
637
148 kcal / 100 g
kcal
33.4 g
7.7 g / 100 g
Protein
31.6 g
7.3 g / 100 g
Carbohydrates
36.6 g
8.5 g / 100 g
Fats
4.3 g
1.0 g / 100 g
Ash
4.5 g
1.0 g / 100 g
Fiber
73.1%
Water
3.0 g
0.7 g / 100 g
Sugars
20.9 g
4.8 g / 100 g
Starch
0.29 g
0.07 g / 100 g
Omega-3
4.11 g
0.95 g / 100 g
Omega-6
15.5 g
3.6 g / 100 g
SFA
