Pork Shank with Stewed Apples and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,006 cal. | (96 %) | ||
| Protein | 207 g | (211 %) | ||
| Fat | 111 g | (96 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 27.7 μg | (46 %) | ||
| Vitamin B₁ | 8.2 mg | (820 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 87.3 mg | (728 %) | ||
| Vitamin B₆ | 4.9 mg | (350 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 7.7 mg | (128 %) | ||
| Biotin | 54.6 μg | (121 %) | ||
| Vitamin B₁₂ | 20 μg | (667 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 3,414 mg | (85 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 225 mg | (75 %) | ||
| Iron | 16.8 mg | (112 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 23.8 mg | (298 %) | ||
| Saturated fatty acids | 38.3 g | |||
| Uric acid | 1,252 mg | |||
| Cholesterol | 700 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 100 grams Celery root
- 1 Tbsp vegetable oil
- 4 small ham hock (each around 500 grams) (approximately 18 ounces)
- 2 garlic cloves
- 1 tsp ground Caraway
- salt
- freshly ground peppers
- 300 milliliters Beef broth
- 400 grams waxy potatoes
- 2 Apple
- 300 milliliters Cider
- 1 sprig rosemary
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
Peel the onions, carrots and celery root and cut into large cubes. Place in an oiled roasting pan and roast for about 30 minutes, until light golden brown.
Rinse the pork shanks and pat dry. Peel the garlic, mince and mix with the caraway and season with salt and pepper. Rub over the meat, arrange over the vegetables and add the broth. Roast for about 1 hour, turning occasionally and adding more broth, if necessary. Peel the potatoes, rinse, cut in half or quarters. Peel the apples, cut into wedges and core. Remove the root vegetables from the pan juices with a slotted spoon. Add the apples and potatoes, increase the heat to 200°C (approximately 400°F), add the cider and roast for 1 more hour.
Transfer the meat to a baking sheet and roast until golden brown. Meanwhile, strain the pan sauce through a fine-mesh sieve and simmer until slightly reduced. Add the apples and potatoes to the sauce and season with salt and pepper. Rinse the rosemary, pluck the needles and mix with the apples and potatoes. Arrange on serving plates with the meat.
