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SLOW ROASTED LAMB SHANK

178 min

Intermediate

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What is the energy content breakdown?

Fat 34 5.2g / 34%

Carbohydrates 55 19g / 55%

Protein 11 4.1g / 11%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

Nutritional Tips

Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients

Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?

Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron

Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!

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African - style Family Main course

SLOW ROASTED LAMB SHANK

Name: SLOW ROASTED LAMB SHANK
Prep time: 14 s
Cook time: 164 s
Total time: 178 s
Yield: 6
Cuisine: African - style
Ingredients: 2 tablespoons Olive oil; 6 pieces Lamb shanks (trimmed off excess fat); 2 White onion; 6 cloves Garlic (minced); 2 Carrots(sliced); 1 tablespoon Pepper(ground); 4 tablespoons Flour; 2 cups Beef stock; 5 tablespoons Red wine; 400 grams Tomato puree; 2 tablespoons Tomato Paste; 1 MAGGI DƐDƐƐDƐ Tablet; 1 teaspoon Fresh rosemary; 2 tablespoons Fresh parsley(finely chopped); 2 Leafs Bay leaf; 1 teaspoon Black Pepper

(1)

178 Min

Intermediate

Nutrition Value

Carbohydrates

19,1 g

Energy

272,84 kcal

Total fat

5,26 g

Fiber

2,88 g

Protein

4,2 g

Saturated Fats

0,8 g

Sodium

228,1 mg

Sugars

7,38 g

Information per serving

Ingredients

2 tbsp

Olive Oil

6 pieces

lamb shanks (trimmed off excess fat)

2 large

sliced onion

6 Cloves

of garlic (minced)

2 large

Carrots

1 tbsp

ground pepper

4 tbsp

flour

2 cups

beef stock

5 tbsp

Alcoholic beverage, wine, table, red

400 g

Tomatoes

2 tbsp

tomato ketchup

1 Tablet

MAGGI DƐDƐƐDƐ

1 tsp

Rosemary

2 tbsp

fresh parsley finely chopped

2 Leafs

Bay leaf

1 tsp

Black Pepper

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Step1
10 Min

Preheat oven to 350°F (175°C). Wash and pat dry lamb shanks with paper towel. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil. Transfer to a plate, tent with foil to keep warm, set aside.
Step2
6 Min

Sauté the carrots and diced onions, then add garlic and cook for 1 minute. Season with 1/2 MAGGI seasoning and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour. Return the shanks back into the pot.
Step3
4 Min

Add stock, puree tomato, MAGGI d3d33d3 tablet and herbs. Bring to a simmer on the stove.
Step4
155 Min

Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is tender (adjust the heat so that the liquid simmers very slowly). Gently transfer the shanks onto a plate; tent to keep warm. Take out the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.
Step5
3 Min

You should be left with about some sauce thick enough to lightly coat the back of a spoon. Taste for seasoning and adjust pepper, if desired. Add the shanks back into the pot of sauce. Garnish with parsley and serve with mashed potatoes, rice or pasta.

Step1 of 5

Preheat oven to 350°F (175°C). Wash and pat dry lamb shanks with paper towel. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil. Transfer to a plate, tent with foil to keep warm, set aside.

Step2 of 5

Sauté the carrots and diced onions, then add garlic and cook for 1 minute. Season with 1/2 MAGGI seasoning and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour. Return the shanks back into the pot.

Step3 of 5

Add stock, puree tomato, MAGGI d3d33d3 tablet and herbs. Bring to a simmer on the stove.

Step4 of 5

Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is tender (adjust the heat so that the liquid simmers very slowly). Gently transfer the shanks onto a plate; tent to keep warm. Take out the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.

Step5 of 5

You should be left with about some sauce thick enough to lightly coat the back of a spoon. Taste for seasoning and adjust pepper, if desired. Add the shanks back into the pot of sauce. Garnish with parsley and serve with mashed potatoes, rice or pasta.

Recipe PDF

With pictures

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