Pork shank stew with mixed vegetables

75 min
Type of dish: Main course, Meats, Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Sulfites
Sulfites
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
Powdered vegetable stock 0.004 kg
Water 0.571 l
Creamed corn 0.011 kg
Diced vegetables 5.0 ud
See Recipe
Carrots 0.25 kg
Runner beans 0.179 kg
Frozen peas 0.143 kg
Table salt 2.857 g
Olive oil 0.036 l
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)
Energy
389.81
kcal
Carbohydrates
13.67
g
Proteins
36.24
g
Lipids
18.46
g
Fiber 5.66 g
Saturates 1.01 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) 2394.17 mg
Sugars 7.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.