Lamb Shanks with Potatoes

2 Reviews
100% would make this recipe again

The slow-cooked lamb and potatoes, stewed in the pan juices with thyme and lemon, make for an excellent dish.

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Preparation : 10 min Cooking : 2 h 20 min
500 calories/serving
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Ingredients

2 tsp Garlic-Infused Oil 10 mL
2 lamb shanks 700 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 sprigs fresh thyme 1 g
3 tbsp white wine 45 mL
1 cup Allergen-Free Vegetable Broth 250 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
2 potatoes, peeled and cut into pieces 400 g

Before you start

A large and deep casserole dish with a tight-fitting lid is necessary for this recipe.

Method

  1. Heat the garlic-infused oil in a large deep casserole dish over high heat. Add the lamb shanks, then brown well turning them until coloured on all sides, about 10 min. About halfway through the browning, sprinkle the lamb with salt and pepper then add the thyme.
  2. When the meat is nicely coloured, deglaze with the wine. Add the broth then bring to a boil. Turn the heat down to 'low' and cover. Cook at a slow simmer until the lamb is quite tender, about 1 1/2 h or a little longer.
  3. Add the potatoes then re-cover. Raise the heat if necessary (the mixture should boil) and continue to cook until the potatoes are just about tender, 30-40min more. If the stew is too thin, raise the heat to 'high' and uncover to boil out some of the liquid.
  4. When the potatoes are tender, adjust the seasoning. Stir in the lemon juice, garnish with a few thyme leaves, then serve.

Observations

This dish may be made ahead up to step 2 included, then covered and refrigerated for up to 1 day.

This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

500

Fat

17 g

26 %

Saturated 5.9 g
+ Trans 0 g

29 %

Cholesterol

160 mg

Sodium

260 mg

11 %

Carbohydrate

36 g

12 %

Fibre

4 g

17 %

Sugars

3 g

Net Carbs

32 g

Protein

46 g

Vitamin A

54 %

Vitamin C

46 %

Calcium

7 %

Iron

39 %
More info

Claims

This recipe is :
Excellent source of  :
Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of  :
Copper, Fibre, Folacin, Pantothenic Acid, Vitamin B1, Vitamin C
Source of  :
Calcium, Selenium, Vitamin D, Vitamin E
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables ½
Meat and Alternatives 5
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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