Pork Shanks with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,123 cal. | (53 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 78 g | (67 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 40.1 μg | (67 %) | ||
| Vitamin B₁ | 4.1 mg | (410 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 34.5 mg | (288 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 27.1 μg | (60 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 2,110 mg | (53 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 15.1 mg | (189 %) | ||
| Saturated fatty acids | 30.8 g | |||
| Uric acid | 662 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 200 grams Celery root
- 1 Tbsp vegetable oil
- 4 small Pork shoulder
- 1 garlic clove
- ½ tsp ground Caraway
- salt
- freshly ground peppers
- 200 milliliters dark beer
- 300 milliliters Beef broth
- sauce thickener (as needed)
- 2 carrots
- 2 Parsnips
- 2 Tbsps butter
- 2 large red onions
- 1 Tbsp olive oil
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
Peel the2 yellow onions, 2 of the carrots and the celery root and cut into large cubes. Oil a roasting pan, add the vegetables tossing to combine and roast, tossing occasionally until lightly browned, about 30 minutes.
Rinse the pork shanks and pat dry. Peel the garlic and press through a garlic press into a bowl along with the caraway and season with salt and pepper and rub the mixture all over the pork. Place the pork in the pan with the vegetables and pour in the beer and some broth Roast 2 1/2 hours, turning the legs occasionally and adding more broth if necessary.
Remove the pork from the roasting pan and place on a baking sheet. Raise the oven temperature to 220°C (approximately 425°F) and roast the pork until lightly browned and crisp. Strain the sauce through a sieve into a saucepan and simmer a little. Season with salt and pepper. Stir together the cornstarch and a little cold water and stir into the simmering sauce, cooking until thickened.
For the vegetables: Peel the remaining 2 carrots and the parsnips, peel and cut into thick slices. Heat the butter in a skillet and saute the carrots and parsnips for about 5 minutes. Season with salt and pepper. Peel the red onions and cut into rings. Heat the oil in a grill pan and saute the onions until browned, about 5 minutes. Serve the shanks with the sauce and the vegetables.
