Main dish
Lamb Shank
PrepPr10 minServesSrv1Ca:PCa:P1:0.4
Ingredients
- 1 lamb shank
- 2 tbsp ghee (Optional)
- 1 tsp salt
- 4–6 garlic cloves, in skin
- 2–3 sprigs fresh rosemary
- 1 cup high-quality broth
- Aluminum foil, to cover pan (Optional)
Directions
- Preheat oven to 430°F (220°C).
- Pat lamb shank dry, rub with ghee or butter, and season with salt.
- Roast uncovered in a stainless steel pan for 25 min, turning once halfway, or sear in a pan.
- Lower oven to 330°F (165°C). Add garlic cloves, rosemary, and a splash of broth to the pan.
- Cover tightly with 3 layers of foil, sealing edges well.
- Slow-roast for 2 hr, undisturbed.
- Remove foil, pour in 1 cup broth, and raise oven to 475°F (245°C).
- Roast uncovered 10–15 min, basting once or twice, until lamb is crisp and caramelized.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (whole recipe makes 1 serving).
- Calories 567.5
- Total Fat 27.3g
- Saturated Fat 12.2g
- Trans Fat 0.5g
- Polyunsaturated Fat 2.9g
- Monounsaturated Fat 6.7g
- Cholesterol 66 mg
- Sodium 2813.6 mg
- Carbohydrate 57.3g
- Fiber 35.7g
- Protein 35g
- Calcium 814.9 mg
- Phosphorus 357.5 mg
- Ca:P ratio 1:0.4
- Vitamin A 373 mcg
- Vitamin C 56 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 0.5 mg
- B3 (Niacin) 9.9 mg
- B5 (Pantothenic) 2.7 mg
- B6 1 mg
- Folate 272.5 mcg
- B12 2.2 mcg
- Copper 0.9 mg
- Zinc 6.7 mg
- Selenium 12.6 mcg