Pork shank stew with mixed vegetables

75 min
Type of dish: Meats
Temperature: Hot
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Pork shank 1.25 kg
Table salt 5.0 g
Onion 0.286 kg
Garlic, bulb 1.214 ud
Leek 0.286 ud
Carrots 0.143 kg
White wine 0.143 l
Plain flour 0.003 kg
Brown stock 1.071 l
Tomato sauce 0.071 l
Onion 0.107 kg
Carrots 0.054 kg
Green leek 0.643 ud
Bones 0.321 kg
Red wine 0.054 l
Water 1.071 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)
Fiber 14.23 g
Saturates 1.34 g
Monounsaturated fatty acids 5.82 g
Polyunsaturated fatty acids 1.52 g
Cholesterol 0.04 mg
Calcium 319.39 mg
Iron 7.68 mg
Zinc 4.42 mg
Vitamin A 1228.47 ug
Vitamin C 87.32 g
Folic acid 269.31 ug
Salt (Sodium) 2069.32 mg
Sugars 27.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.