Braised Pork Shanks with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,152 cal. | (55 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 64.5 μg | (108 %) | ||
| Vitamin B₁ | 4.3 mg | (430 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 37.1 mg | (309 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 36 μg | (80 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 2,309 mg | (58 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 10.2 mg | (68 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 15.3 mg | (191 %) | ||
| Saturated fatty acids | 27.7 g | |||
| Uric acid | 738 mg | |||
| Cholesterol | 280 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 onions
- 3 garlic cloves
- 3 carrots
- 150 grams Celery
- 4 small Pork shoulder
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 400 milliliters Beef stock
- 8 Tomatoes
- 4 sprigs thyme
- 1 sprig rosemary
- 300 grams Peas (frozen)
Preparation steps
Peel onions and garlic and chop finely. Peel carrots and celery, cut carrots into thick slices, chop celery into small pieces.
Rinse and pat dry shanks, season with salt and pepper Heat oil in a roasting pan and brown meat on all sides. Remove from the pan and set aside. Add vegetables to the pan and saute for a few minutes. Add tomato paste and saute briefly, add wine and stock. Return meat to the pan.
Rinse and dry tomatoes, remove stalks and quarter. Arrange together with herbs around meat. Braise in preheated oven at 180°C (approximately 350°F) for about 2-2.5 hours. Add remaining stock as necessary and baste meat often with cooking juices. During the last 10 minutes, add peas to the pan. Season sauce with salt and pepper. Arrange shanks with vegetables and sauce on plates and garnish with thyme. If desired, serve with polenta.
