Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 lamb shanks
- Kosher salt for taste
- Freshly ground black pepper
- 2 tbsp of extra-virgin olive oil
- 4 tbsp of butter
- 1 onion, chopped
- 2 medium carrots, peeled and finely chopped
- 3 of cloves garlic, minced
- 2 tbsp of tomato paste
- 2 cups low-sodium beef broth
- 425g of tomato sauce
- 2 sprigs of rosemary
- 1 cup of red wine
Directions
Preheat your oven to about 350°.
Season the lamb shanks with salt and pepper.
Heat up the oil in a large Dutch oven at medium-high heat.
Add the lamb and let each side cook for 4 minutes.
Remove the lamb from the oven and place on a plate.
Melt 2 tablespoons of butter in the pot at medium heat.
Add in the onions and carrots and cook for 4 minutes.
For a bit of aroma add in the garlic and cook until fragrant (~1 minute).
Finally add in the tomato paste and stir the mix until the vegetables are coated.
Mix the tomato sauce with the broth and add the lamb shanks back in.
Add in the rosemary and heat until it boils.
Shift the mix into the oven now and cook till the lamb is tender for about 2 hours.
Remove lamb from pot and place on a cutting board.
Wrap it up with foil so as to not lose any heat.
Remove the rosemary.
Heat up the pot again and add wine – wait until it boils.
Bring the heat down and let it simmer for 10 minutes.
Once the wine thickens, add in 2 more tablespoons of butter and stir.
Serve lamb with mashed potatoes and place the sauce on top of the meat.
Category:Main Dish Meat Recipes
Category:Lamb Recipes
Category:Lamb shank or knuckle Recipes
Category:Rosemary Recipes
Category:Tomato sauce Recipes