Lamb Shank Braised in Red Wine
Lamb Shank Braised in Red Wine is a hearty, slow-cooked dish where a meaty lamb shank is seared and then simmered for hours in a rich sauce of red wine, aromatic vegetables like carrots and onions, and herbs such as rosemary and thyme. This method transforms the tough cut into fall-off-the-bone tender meat with a deeply flavorful, glossy sauce. It is a classic comfort food with strong roots in European cuisines, particularly French and Italian cooking.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates coming primarily from the vegetables and wine reduction. It is an excellent source of iron, zinc, and B vitamins like B12. A typical serving with sauce generally ranges from 400 to 600 calories, depending on the cut's size and the richness of the sauce.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 38 g |
| Carbs | 12 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 7.2 mg |
| Vitamin B12 | 3.8 mcg |
| Niacin (B3) | 9.5 mg |
| Phosphorus | 320 mg |
| Selenium | 38 mcg |
| Vitamin B6 | 0.5 mg |
| Potassium | 520 mg |
Per 1 serving (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish is a prime example of 'peasant cooking' turned gourmet, using an inexpensive, tough cut and slow, moist heat to create a luxurious meal. Nutritionally, the long braising process helps break down the connective tissue (collagen) in the shank into gelatin, which is beneficial for joint and gut health.
