Pork shank stew with mixed vegetables

75 min
Type of dish: Main course, Meats, Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of eggs
Traces of eggs
Traces of gluten
Traces of gluten
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Ingredients for 5 portions
Ingredients for portions/units
Pork shank 1.25 kg
Table salt 5.0 g
Garlic, bulb 1.214 ud
Onion 0.286 kg
Carrots 0.143 kg
Leek 0.286 ud
White wine 0.143 l
Meat Starlux 0.004 kg
Water 0.571 l
Creamed corn 0.011 kg
Elaboration
  • Make a brown stock.
  • Separate the shanks from the fresh ham, bone and tie. One per portion.
  • Chop the onion and the garlic into small pieces and then the leek and the carrot into half-moons.
  • Brown the shanks and place them in a saucepan.
  • In the same degreased frying pan, fry the vegetables and add them to the meat. Place on the heat and then add the wine and reduce.
  • Add the brown stock without covering the meat and let it cook until it is very tender.
  • Take out the shanks, remove the string and separate them into two pieces.
  • Prepare the sauce by blending the remaining broth and adding tomato sauce and thickening it with cornstarch if necessary.
  • Serve with the vegetables cut into small squares.
Nutritional information (1 portion)
Fiber 5.66 g
Saturates 1.12 g
Monounsaturated fatty acids 5.69 g
Polyunsaturated fatty acids 0.7 g
Cholesterol 0.04 mg
Calcium 124.41 mg
Iron 4.49 mg
Zinc 3.74 mg
Vitamin A 920.27 ug
Vitamin C 26.48 g
Folic acid 58.02 ug
Salt (Sodium) 2158.24 mg
Sugars 7.81 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.