Roast Pork Shanks with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,325 cal. | (63 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 78 g | (67 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 4.3 mg | (430 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 47.4 mg | (395 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 27.6 μg | (61 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 2,454 mg | (61 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 10.2 mg | (68 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 13.1 mg | (164 %) | ||
| Saturated fatty acids | 31.3 g | |||
| Uric acid | 652 mg | |||
| Cholesterol | 400 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 ham hock (each around 800 grams) (approximately 28 ounces)
- 1 tsp Caraway
- ½ tsp cilantro
- 1 garlic clove
- ½ tsp spicy ground paprika
- ½ tsp dried marjoram
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 4 onions
- 1 kilogram cooked potatoes
- 2 Tbsps clarified butter
- 1 Tbsp freshly chopped rosemary
- 250 grams Sour cream
- 2 Tbsps scallions
- 2 Tbsps Horseradish (jarred)
- 1 tsp lemon juice
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
Rinse the pork, pat dry and score the rind in a diamond pattern. Crush the caraway and coriander in a mortar. Peel the garlic, mince and mix into the spices along with the paprika, marjoram and oil. Season with salt and pepper then spread over the pork shanks. Place in a greased roasting pan. Peel the onions and cut into rings. Distribute around the pork and roast for about 2 hours, basting with the pan juices often.
Peel the potatoes and cut in half. Melt the butter in a frying pan and sauté the potatoes for about 10 minutes, until golden brown. Sprinkle with rosemary and season with salt and pepper.
For the sauce: Mix the sour cream, chives, horseradish and lemon juice together and season with salt and pepper.
Remove the pork shanks from the oven, arrange on a serving platter with the onions, potatoes and sauce.
