Pork shank stew with mixed vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Pork shank
1.25 kg
Table salt
5.0 g
Onion
0.286 kg
Garlic, bulb
1.214 ud
White wine
0.143 l
Plain flour
0.003 kg
Brown stock
1.071 l
Tomato sauce
0.071 l
Diced vegetables
5.0 ud
Onion
0.024 kg
Garlic, bulb
0.038 ud
Green pepper
0.014 kg
Diced tomato
0.095 kg
Sunflower oil
0.002 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
531.72
kcal
Carbohydrates
33.78
g
Proteins
41.96
g
Lipids
20.02
g
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.
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