New Zealand Lamb Shank with Rosemary
New Zealand Lamb Shank with Rosemary is a hearty, slow-cooked dish featuring the meaty lower portion of a lamb's leg, typically braised with aromatic herbs like rosemary, garlic, and vegetables. This preparation method transforms the tough, collagen-rich cut into tender, fall-off-the-bone meat, making it a classic comfort food from New Zealand, a country renowned for its high-quality, grass-fed lamb.
🍽️ Nutrition at a glance
This dish is primarily high in protein and fat, with minimal carbohydrates. It provides essential nutrients like iron, zinc, and B vitamins, particularly B12, with a typical serving containing approximately 450-550 calories.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 42 g |
| Carbs | 5 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Vitamin B12 | 5.5 mcg |
| Phosphorus | 320 mg |
| Selenium | 35 mcg |
| Niacin (B3) | 10 mg |
| Potassium | 480 mg |
| Vitamin B6 | 0.6 mg |
Per 1 lamb shank (approx. 300 g cooked meat and sauce) · estimated, varies by recipe
💡 What's interesting
Culturally, lamb is a cornerstone of New Zealand's culinary identity and agricultural economy, with the country producing some of the world's finest grass-fed lamb. Nutritionally, the slow-cooking process breaks down collagen into gelatin, which is beneficial for gut and joint health.
