Directions:
- Put everything, other than jelly, together into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight.
- Preheat the oven to 400 degrees F.
- Take the lamb in its package out of the fridge to come to room temperature.
- Put the lamb shank along with its marinade into a roasting tin and cook for 1 to 1 1/2 hours, depending on the size of the shank. Turn the shank over halfway through cooking. By the time it is done it should look bursting with bronze color; remove from the pan and let stand 5 to 10 minutes before serving.
- While it is resting, put the roasting tin on the stove and stir in a little water and 1/2 teaspoon red currant jelly to make a light gravy. Slice lamb and drizzle with gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.46 Kcal (617 kJ) | ||
| Calories from fat | 98.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.9g | 17% | |
|---|---|---|---|
| Cholesterol | 37.76mg | 13% | |
| Sodium | 2285.74mg | 95% | |
| Potassium | 96.14mg | 2% | |
| Total Carbs | 5.58g | 2% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 7.85g | 16% | |
| Vitamin C | 16.4mg | 27% | |
| Iron | 0.4mg | 2% | |
| Calcium | 213.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 202.87 Kcal (849 kJ) | ||
| Calories from fat | 134.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.99g | 17% | |
|---|---|---|---|
| Cholesterol | 51.95mg | 13% | |
| Sodium | 3144.65mg | 95% | |
| Potassium | 132.27mg | 2% | |
| Total Carbs | 7.68g | 2% | |
| Sugars | 3.7g | 11% | |
| Dietary Fiber | 1.35g | 4% | |
| Protein | 10.8g | 16% | |
| Vitamin C | 22.5mg | 27% | |
| Iron | 0.5mg | 2% | |
| Calcium | 293.9mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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