Braised Lamb Shank with Red Wine Reduction
Braised Lamb Shank with Red Wine Reduction is a rich, slow-cooked dish where a meaty lamb shank is simmered until tender in a flavorful liquid of red wine, broth, and aromatic vegetables. It is a classic of European cuisine, particularly associated with French and Italian culinary traditions, where the long cooking process transforms the tough cut into a succulent, fall-off-the-bone meal.
🍽️ Nutrition at a glance
This dish is a high-protein, high-fat meal with minimal carbohydrates, providing a substantial amount of iron, zinc, and B vitamins. A typical serving contains approximately 450-550 calories, depending on the amount of added fats and the richness of the sauce.
Nutrition breakdown
| Calories | 500 kcal |
| Protein | 45 g |
| Carbs | 8 g |
| Fat | 30 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Vitamin B12 | 3.2 µg |
| Niacin (B3) | 12 mg |
| Phosphorus | 300 mg |
| Selenium | 35 µg |
| Potassium | 550 mg |
| Vitamin B6 | 0.5 mg |
Per 1 lamb shank with sauce (approx. 300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, braising tougher, cheaper cuts of meat like shanks is a hallmark of rustic European cooking, emphasizing patience and flavor development. Nutritionally, the slow cooking process helps break down collagen into gelatin, which is beneficial for gut and joint health.
