Lamb Shank with Red Wine and Herbs
Lamb Shank with Red Wine and Herbs is a hearty, slow-cooked dish featuring the lower portion of a lamb's leg braised in red wine, broth, and aromatic herbs. This classic preparation is a staple of rustic European cuisine, particularly in Mediterranean and French cooking, where it's prized for its deep, complex flavors and tender, fall-off-the-bone meat.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, making it a rich and satisfying meal. It provides significant amounts of iron, zinc, and B vitamins, particularly B12, and a typical serving contains approximately 500-600 calories.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 45 g |
| Carbs | 8 g |
| Fat | 35 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Vitamin B12 | 3.5 mcg |
| Potassium | 600 mg |
| Phosphorus | 350 mg |
| Selenium | 35 mcg |
| Niacin (B3) | 12 mg |
| Vitamin B6 | 0.5 mg |
Per 1 lamb shank (approx. 300 g cooked meat and sauce) · estimated, varies by recipe
💡 What's interesting
The slow braising process breaks down the tough connective tissue in the shank into gelatin, creating a luscious, self-saucing texture that is a hallmark of this cooking method. Nutritionally, lamb is one of the richest dietary sources of conjugated linoleic acid (CLA), a fatty acid studied for various potential health benefits.
