Turkish · Dinner
Braised Lamb Shank Stew (Low-Chol)
Bone-in lamb shank braised slowly in a Turkish-style broth of tomato, onion, garlic and warming spices until the meat falls from the bone. Excess surface fat is trimmed before browning and the sauce is finished light, without butter or cream, then served over quinoa.
$7
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
465Calories
40.1gProtein
19.2gFat
39.8gCarbs
5.1gSugar
7.1gFiber
410mgSodium
60mgChol
5.8gSat Fat
875mgPotassium
88mgCalcium
4.8mgIron
2.4mcgVitamin B12
12mgVitamin C
low-cholesterol
protein-rich
high-fiber
low-chol
Instructions
1
Prep
Trim all visible surface fat from the lamb shank, dice the onion, mince the garlic, then season the shank with salt and black pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear the shank on all sides for 6 minutes until deeply browned on every surface.
3
Saute
Add the onion and garlic to the pot; saute over medium heat for 4 minutes until the onion turns translucent and softens.
4
Braise
Add tomato paste, cumin, paprika, cinnamon, canned tomatoes, beef stock and bay leaf; stir well, cover, and braise at 325°F for 2 to 2.5 hours until meat pulls easily from bone.
5
Plate
Remove from oven, skim surface fat, spoon quinoa onto a plate, set the shank and sauce over it, and finish with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, 1 bone-in shank, trimmed of visible fat lamb shank
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 7 oz100g, about half a 14.5 oz can canned tomatoes
- 1 cup240ml low-sodium beef stock
- 2 tsp2 tsp cumin
- 2 tsp2 tsp paprika
- 1 tsp1 tsp cinnamon
- 22 bay leaf
- 2 tbsp2 tbsp olive oil
- salt and black pepper to taste
- 2 tbsp2 tbsp parsley
- 1 cup180g quinoa, cooked, to serve
