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Braised lamb with tomatoes
A tasty dish that is perfect to have cooking in the oven while you get on with other things.
What you need
- 1 3/8 kg leg of lamb, trimmed of any excess fat and knuckle
- seasoning
- 3 tsp chopped fresh thyme
- 3 tsp chopped fresh rosemary
- 3 tsp chopped fresh parsley
- 3 tsp vegetable oil
- 2 onions, peeled and cut into wedges
- 300 ml red wine
- 275 g green beans, trimmed and halved
- 400 canned tomatoes (whole)
- 425 g canned cannellini beans
Method
Preheat oven to 180°C.
Rub the seasoning and herbs all over the lamb.
In a large frying pan, heat the oil and brown the lamb all over for 5-10 min. When sealed, carefully transfer the lamb to a large ovenproof casserole dish.
Gently fry the onions in the meat juices for about 5 min until soft. Add the onions to the casserole dish. Pour in the wine or stock.
Cook in the oven for 1 hour.
Add the remaining ingredients. Cover and cook for 30 min - 1 hour until lamb is cooked through and tender.
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Preparation 15 minutes Cook 1 ½ hours Total 1 ¾ hours -
Energy 795 kcal/serving Fat 2.48 g/serving Carbohydrates 357.16 g/serving Glycaemic Index 9 Glycaemic Load 5.38 
Serving suggestion
Baked potatoes.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3325 | 233 | 10475 | 8350 |
| Energy (kcal) | 795 | 55.8 | 2500 | 2000 |
| Protein (g) | 57.5 | 4.03 | ||
| Carbohydrate (g) | 60.6 | 4.25 | 345 | 275 |
| Fat (g) | 35.4 | 2.48 | 95 | 70 |
| Fat (saturated) (g) | 15.4 | 1.08 | ||
| Fibre (g) | 14.6 | 1.02 | ||
| Sodium (mg) | 527 | 37.0 | ||
| Salt (equivalent) (g) | 1.32 | 0.09 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 636 | 44.6 | 800 |
| Vitamin B-12 (µg) | 6.42 | 0.45 | 1 |
| Vitamin B-6 (mg) | 1.89 | 0.13 | 2 |
| Vitamin C (mg) | 153 | 10.8 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 4.51 | 0.32 | 10 |
| Zinc (mg) | 11.6 | 0.82 | 15 |
| Calcium (mg) | 369 | 25.9 | 800 |
| Folate (mcg) | 136 | 9.57 | 200 |
| Iron (mg) | 10.7 | 0.75 | 14 |
| Magnesium (mg) | 210 | 14.7 | 300 |
| Niacin (mg) | 19.9 | 1.40 | 18 |
| Pantothenic acid (mg) | 3.02 | 0.21 | 6 |
| Riboflavin (mg) | 1.11 | 0.08 | 1.6 |
| Phosphorous (mg) | 708 | 49.6 | 800 |
| Thiamin (mg) | 0.91 | 0.06 | 1.4 |
This recipe is:
- Low in fat
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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