Lamb Shanks Braised with Tomato

Gluten Free
Dairy Free
Health score
45%
Lamb Shanks Braised with Tomato
150 min.
4
246kcal

Suggestions


Indulge in the rich and savory flavors of our Lamb Shanks Braised with Tomato, a perfect meal for any occasion, whether you’re hosting a dinner party or enjoying a cozy night in. This gluten-free and dairy-free dish combines tender, succulent lamb shanks with a robust tomato sauce infused with aromatic herbs like basil, garlic, and oregano. The warmth of the dry red wine elevates the dish, creating a delightful harmony of flavors that is sure to impress your guests.

With a cooking time of just 150 minutes, you can easily prepare this amazing meal while attending to other tasks around the house. The slow-braising method ensures that the lamb becomes melt-in-your-mouth tender, soaking up all the delicious juices and spices from the sauce. Each bite is a burst of savory goodness, making it an unforgettable experience for your palate.

Perfectly suited for lunch, dinner, or any festive gathering, this dish offers 246 calories per serving and is packed with protein, making it a nutritious choice that doesn’t compromise on flavor. Whether paired with a light salad or your favorite side dish, our Lamb Shanks Braised with Tomato is guaranteed to leave a lasting impression and keep everyone coming back for seconds!

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • 29 ounce tomatoes diced with basil, garlic, and oregano canned
  • 0.8 cup wine dry red
  • 0.3 cup parsley fresh chopped
  •  garlic clove minced
  • 48 ounce lamb shanks trimmed
  • 0.5 teaspoon salt 

Equipment

  • frying pan
  • aluminum foil
  • dutch oven

Directions

  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
  2. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  3. Add lamb to pan, and cook 4 minutes on each side or until browned.
  4. Remove from pan.
  5. Add garlic to pan; saut 15 seconds.
  6. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender.
  7. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated. Stir in parsley.

Nutrition Facts

Calories246kcal
Protein58.97%
Fat20.76%
Carbs20.27%

Properties

Glycemic Index
23.5
Glycemic Load
0.35
Inflammation Score
-7
Nutrition Score
24.291304546854%

Flavonoids

Petunidin
1.49mg
Delphinidin
1.88mg
Malvidin
11.81mg
Peonidin
0.83mg
Catechin
3.46mg
Epicatechin
4.8mg
Apigenin
8.1mg
Luteolin
0.1mg
Isorhamnetin
0.01mg
Kaempferol
0.09mg
Myricetin
0.79mg
Quercetin
1.35mg

Nutrients percent of daily need

Calories:246.11kcal
12.31%
Fat:4.91g
7.55%
Saturated Fat:1.69g
10.59%
Carbohydrates:10.78g
3.59%
Net Carbohydrates:8.48g
3.08%
Sugar:4.96g
5.51%
Cholesterol:96.24mg
32.08%
Sodium:697.45mg
30.32%
Alcohol:4.72g
100%
Alcohol %:1.51%
100%
Protein:31.37g
62.73%
Vitamin K:67.92µg
64.69%
Zinc:8.67mg
57.77%
Vitamin B12:3.42µg
56.95%
Selenium:34.12µg
48.75%
Vitamin B3:8.94mg
44.71%
Phosphorus:307.04mg
30.7%
Vitamin C:25.04mg
30.35%
Iron:4.8mg
26.67%
Vitamin B6:0.51mg
25.33%
Vitamin B2:0.4mg
23.5%
Potassium:753.16mg
21.52%
Vitamin B1:0.24mg
16.1%
Copper:0.31mg
15.6%
Magnesium:60.54mg
15.13%
Manganese:0.28mg
14.03%
Folate:52.96µg
13.24%
Vitamin B5:1.27mg
12.69%
Vitamin E:1.77mg
11.77%
Vitamin A:558.01IU
11.16%
Fiber:2.31g
9.22%
Calcium:88.16mg
8.82%
Source:My Recipes