Slow-Roasted Lamb Shank with Red Wine
Slow-Roasted Lamb Shank with Red Wine is a rich, savory dish featuring a single lamb shank braised low and slow in a flavorful mixture of red wine, aromatic vegetables like onions and carrots, and herbs such as rosemary and thyme. This cooking method, common in Mediterranean and European cuisines, transforms the tough, collagen-rich cut into incredibly tender, fall-off-the-bone meat. It's a classic comfort food often served over mashed potatoes, polenta, or with crusty bread to soak up the luxurious sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates coming primarily from the wine and vegetables in the sauce. It provides significant amounts of iron, zinc, and B vitamins, particularly B12. A typical serving with sauce generally ranges from 450 to 650 calories.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 45 g |
| Carbs | 10 g |
| Fat | 32 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Zinc | 8.0 mg |
| Vitamin B12 | 3.2 mcg |
| Selenium | 38 mcg |
| Phosphorus | 280 mg |
| Niacin (B3) | 9.0 mg |
| Vitamin B6 | 0.4 mg |
| Potassium | 520 mg |
Per 1 lamb shank with sauce (approx. 350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, braising tougher cuts of meat in wine is a hallmark of rustic, economical cooking traditions across Europe, turning humble ingredients into a celebratory feast. Nutritionally, the slow-cooking process breaks down collagen into gelatin, which is beneficial for gut and joint health.
