Pork shank stew with mixed vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Pork shank
1.25 kg
Table salt
5.0 g
Garlic, bulb
1.214 ud
Onion
0.286 kg
White wine
0.143 l
Meat Starlux
0.004 kg
Water
0.571 l
Creamed corn
0.011 kg
Diced vegetables
5.0 ud
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
390.31
kcal
Carbohydrates
13.56
g
Proteins
36.24
g
Lipids
18.57
g
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.
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