Roasted Lamb shank with vegetables
Roll up your sleeves for this juicy roasted lamb shank. This dish is one of the most delicious dishes you may eat while following a strict diet. Have you ever imagined that choosing a full-fat piece of meat would be helping you to lose weight?!
Why on earth to eat lean meat while you can eat this delicious juicy roasted lamb shank in Keto diet!
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
- Yield3 Lamp Shanks
- Serving Size1.0 Portion
- Energy450 cal
- 3 cuts of Lamb shank.
- 1 A cup of Olive oil.
- 2 small Onions.
- 1 head of Garlic.
- 2 Zucchinis.
- 2 green Bell pepper.
- 6 Mushrooms.
- 1 or 2 sprigs of fresh Rosemary.
- 1 Tbsp of Black pepper.
- 1 Tsp of Paprika.
- 1 Tsp of Nutmeg.
- 1 Tbsp of Meat Seasoning. (or more as desired)
- 3 to 4 dried Bay leaves.
- 4 seeds of green Cardamom.
- 1 A cup of boiled water.
Preparing The Lamb shank
Start with Marinating your Lamb shank by adding 1 Tbsp of olive oil, then adding the spice mix (Black pepper, Paprika, Nutmeg and Meat seasoning).
Using a brush, distribute all the drizzled oil with spices to coat over all the lamb shank with the seasoning.
On a previously heated frying pan sear the lamb shank 10 mins for each side, before flipping it over to sear the other side, drizzle some more olive oil into the pan and add 2 sprigs of fresh rosemary.
Now flip it over and add 1 head of garlic and add some extra meat seasoning.
Preheat the oven on 180 degrees until the meat takes its golden color on the stove.
Prepare your preferred vegetables to add with your deliciously made lamb shank.
Clean the zucchini skin by peeling it slightly, slice the bell peppers, onions, zucchini and preferably leave the mushrooms without cutting it into slices.
Using an oven proof pan or a pyrex you should add 2 layers of foil in two different directions, flatten them well then add a baking sheet over.
Put the vegetables underneath the lamb shank.
Drizzle over the vegetables some olive oil, 1 cup of boiled water, 1 Tsp of meat seasoning, add the fresh mushrooms, 3 or 4 dried bay leaves and 4 green cardamoms, then mix all the vegetables together.
Now take the lamb shank from the frying pan and put it over the vegetables.
You can add 1 more sprig of fresh rosemary for a lovely smell and taste.
Cover the lamb shank well with the baking sheet first, then wrap over the doubled layered foil.
And put the oven pan into the oven for 1 hour on 180 degrees.
After bringing the pyrex out you can add a pinch of sea salt, some pine nuts for decoration and good taste too.
- Serving Size1.0 Portion
- Amount per serving
- % Daily Value*
- Total Fat30 g38.46%
- Saturated Fat12 g60%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol330 mg110%
- Sodium1260 mg54.78%
- Total Carbohydrate3 g1.09%
- Dietary Fiber0 g0%
- Total Sugars0 g
- Protein54 g108%