Lamb Shank with Vegetable Ratatouille

• 4 pieces lamb shanks (about 1 pound each)
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups diced aubergine
• 1 cup diced courgette
• 1 cup diced mixed‑colour bell peppers
• 1 cup cherry tomatoes, halved
• 1 can diced tomatoes (400 g)
• 2 cups low‑sodium chicken stock
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt, to taste
• Pepper, to taste
• Fresh parsley, for garnish

1. Oven Preparation: Begin by preheating your oven to 325°F (165°C) to ensure it is ready for the braising process.

2. Searing the Lamb: Heat the olive oil in a large pot over medium–high heat. Season the lamb shanks generously with salt and pepper, then place them in the pot and sear for 8 to 10 minutes, turning until they are deeply browned on all sides. Remove the shanks and set aside.

3. Sauté the Aromatics: Using the residual fat in the same pot, add the chopped onion and minced garlic. Cook for approximately 3 to 4 minutes, or until the onions become translucent.

4. Soften the Vegetables: Add the diced aubergine, courgette, and bell peppers to the pot. Continue to sauté for a further 5 to 7 minutes, allowing the vegetables to begin softening.

5. Add Liquids and Herbs: Pour in the halved cherry tomatoes, the canned diced tomatoes (including their juices), and the chicken stock. Stir in the rosemary and thyme to season the base.

6. Assemble for Braising: Gently return the seared lamb shanks to the pot, ensuring they are well nestled among the vegetables and liquid.

7. Simmer and Transfer: Bring the contents of the pot to a simmer. Once simmering, cover the pot tightly and transfer it to the preheated oven.

8. Braise until Tender: Braise the lamb and vegetables for 2 hours, or until the lamb is very tender and almost falling off the bone.

9. Rest and Serve: Carefully remove the pot from the oven and allow the dish to rest, covered, for 10 minutes. Serve the lamb shanks over the savoury, ratatouille‑style vegetables, finished with a sprinkle of fresh parsley.

Nutrition Benefits of key ingredients

LAMB

Lamb contains easily absorbed haem iron and Vitamin B12, which may help support normal red blood cell formation. It is also a source of several essential nutrients, including:

• Protein: Lamb provides high‑quality protein containing all the essential amino acids, which may help support muscle maintenance and general tissue repair.

• Vitamin B12 (Cobalamin): Lamb is a source of Vitamin B12 and may contribute a meaningful amount towards daily intake.

• Niacin (Vitamin B3): Lamb can provide niacin, which plays a role in normal energy metabolism.

• Vitamin B6 (Pyridoxine): A contributing source of Vitamin B6, which is involved in various metabolic processes.

• Riboflavin (Vitamin B2): Lamb offers some riboflavin, which may help support normal energy release.

• Vitamin D: Small amounts may be present, depending on the cut and preparation.

• Iron: Lamb contains iron, including haem iron, which is more readily absorbed and may help support healthy iron levels.

• Zinc: Lamb is a notable source of zinc, which may help support immune and metabolic functions.

• Phosphorus: Lamb can be a strong source of phosphorus, important for normal bone and cell function.

• Selenium: Lamb contributes selenium, which is associated with antioxidant activity.

• Potassium: Present in lamb in modest amounts.

• Magnesium: Lamb contains magnesium, which plays a role in muscle and nerve function.

• Fats and Fatty Acids: Lamb contains both saturated and unsaturated fats, and amounts vary depending on the cut.

Attention: May help support a healthy lifestyle:

• in moderate amounts,

• without too much fat,

• and cooked in a healthy way (boiled, baked, not fried).

TOMATO

Tomatoes provide micronutrients:

• Lycopene: This naturally occurring compound gives tomatoes their red colour. Lycopene may act as an antioxidant and has been studied for its potential roles in general health, although individual outcomes can vary.

• Vitamin C: Tomatoes contain Vitamin C, which may help support normal immune function and contributes to collagen formation.

• Vitamin K: A source of Vitamin K, which can support bone maintenance.

• Vitamin A (from Beta‑Carotene): Tomatoes contain beta‑carotene, which the body can convert into Vitamin A. Vitamin A may support normal vision, immune function, and skin maintenance.

• Folate (Vitamin B9): Tomatoes provide folate, which may assist with normal cell division and is important during periods of growth.

• Potassium: Tomatoes contain potassium, a mineral that may help support normal fluid balance, nerve function, and muscle activity.

• Other Components: Tomatoes also offer dietary fibre and are naturally low in calories, making them a light addition to a balanced diet.