Lamb Shanks
Braised lamb shanks are a hearty dish where the lower portion of a lamb's leg is slow-cooked in liquid until the meat is fall-off-the-bone tender. The typical ingredients include lamb shanks, aromatic vegetables like onions, carrots, and celery, herbs such as rosemary and thyme, and a braising liquid often made with wine or stock. This cooking method is a classic technique found in many cuisines around the world, from French and Italian to Middle Eastern and British.
🍽️ Nutrition at a glance
This dish is a high-protein, high-fat meal with very few carbohydrates, unless served with a starchy side. It is an excellent source of iron, zinc, and B vitamins, particularly B12. A typical serving of one braised lamb shank with sauce can range from 400 to 600 calories, depending on the cut's fat content and the amount of added fats in the braising liquid.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 40 g |
| Carbs | 5 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 650 mg |
| Iron | 3.5 mg |
| Zinc | 8 mg |
| Vitamin B12 | 4 µg |
| Niacin (B3) | 10 mg |
| Phosphorus | 280 mg |
| Selenium | 35 µg |
| Potassium | 450 mg |
| Vitamin B6 | 0.5 mg |
Per 1 shank (about 350 g, bone-in, cooked) · estimated, varies by recipe
💡 What's interesting
Braising is a transformative cooking technique that uses low, slow heat to break down the tough collagen in the shank into rich, unctuous gelatin, creating a deeply flavorful sauce. Nutritionally, the slow cooking helps make minerals like iron more bioavailable, and the bone-in cut contributes minerals and gelatin to the cooking liquid.
