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Braised Lamb Shank
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2.7 hours
1 servings
dairy-free
gluten-free
(?)
Has gluten from:
matzo meal
kid friendly
has meat
(?)
Has meat from:
lamb shank
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
lamb shank
vegetarian
(?)
Not vegetarian due to:
lamb shank
pescetarian
paleo
(?)
Not paleo due to:
matzo meal
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 102%, Fat (total lipid) as 106%, Protein as 110% and Sodium as 280% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.1% of RDA
• Calories: 102% of RDA
• Carbs: 10.6% of RDA
• Fat (total lipid): 106% of RDA
• Fiber: 0.1% of RDA
• Fructose: 0.4% of RDA
• Protein: 110% of RDA
• Sodium: 280% of RDA
• Sugar: 0.8% of RDA
• Vitamin A (IU): 0.0% of RDA
• Vitamin B6: 36.5% of RDA
• Vitamin C: 5.2% of RDA
• Iron: 0.0% of RDA
• Magnesium: 31.7% of RDA
• Manganese: 2.7% of RDA
• Niacin: 164% of RDA
• Potassium: 43.0% of RDA
• Zinc: 142% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
lb
 
1 1/2
tsp
 
1/4
cups
 
1
tbsp
any neutral oil.
 
3/4
cups
 
2
tsp
 
1
tsp
fresh, chopped.
 
 
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PREPARATION
1.
Take a large piece (about 1 1/2 feet) of heavy duty foil and fold it in half and set aside.
2.
Heat a small cast iron skillet on medium high for 5-10 minutes.
3.
Sprinkle the salt and matzo meal all over the shank and set aside while the pan heats.
4.
Add the oil and heat for about 30 seconds, turn down to medium.
5.
Add the shank, turning a quarter turn about every 3 minutes until all sides are golden brown.
6.
Put the shank on the foil and fold up the sides to almost completely cover the lamb and pour in the wine and lemon juice, then seal up the packet and place whole packet back in cast iron pan and put in oven.
7.
Braise at 325 ℉ for 2 1/2 hours, then pull out the shank and let it rest for 10-15 minutes.
8.
Garnish with the fresh mint and the juice as gravy.
NOTES, TIPS, TRICKS, HINTS, ETC:
This recipe can easily be doubled or quadrupled using a heavy dutch oven with a tight fitting lid instead of foil.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 2058
Protein 124 g
Carbohydrates 29.3 g
Iron 0.01 mg
Fiber 0.03 g
Calcium 0.62 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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