Lamb Shanks Braised in Red Wine
Lamb Shanks Braised in Red Wine is a classic European comfort dish, particularly popular in French and Italian cuisine, where tough, flavorful lamb shanks are slow-cooked in a rich bath of red wine, aromatic vegetables, and herbs until the meat is fall-off-the-bone tender. The long braising process transforms the collagen-rich shank into a succulent, deeply savory centerpiece, typically served with mashed potatoes, polenta, or crusty bread to soak up the luxurious sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, providing a substantial amount of iron, zinc, and B vitamins from the lamb, with the red wine contributing antioxidants like resveratrol. A typical serving, including sauce, generally ranges from 500 to 700 calories, depending on the cut and added fats.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 45 g |
| Carbs | 12 g |
| Fat | 35 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Zinc | 8.0 mg |
| Potassium | 750 mg |
| Phosphorus | 320 mg |
| Vitamin B12 | 4.0 µg |
| Niacin (B3) | 12 mg |
| Selenium | 35 µg |
| Vitamin B6 | 0.6 mg |
Per 1 shank with sauce (approx. 350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish exemplifies the 'low and slow' cooking philosophy of turning economical, tougher cuts into gourmet meals through patience and technique. Nutritionally, the slow braising breaks down connective tissue into gelatin, which not only creates a silky sauce but also makes minerals like iron more bioavailable for absorption.
