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Ingredients
Braised Lamb Shanks
- 200 g red wine, full-bodied
- 400 g tinned chopped tomatoes
- 60 g balsamic vinegar
- 50 g tomato purée
- 100 g water
-
1
beef stock cube (for 0.5 l), crumbled
or 1 tsp beef stock paste, homemade, crumbled - 3 sprigs fresh rosemary
- 2 tsp dried oregano
- 4 lamb shanks (approx. 400 g each)
- 110 g onions, quartered
- 3 - 4 garlic cloves, to taste
- 150 g carrots, cut in pieces
- 150 g celery stalks, cut in pieces
- 40 g extra virgin olive oil, plus extra for browning
- 2 pinches fine sea salt
- 2 pinches ground black pepper
- Nutrition
- per 1 portion
- Calories
- 4238.9 kJ / 1013.1 kcal
- Protein
- 77.2 g
- Carbohydrates
- 17.8 g
- Fat
- 64.5 g
- Saturated Fat
- 27.2 g
- Fibre
- 4 g
- Sodium
- 1050.6 mg
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