Roast Pork Shanks with Potatoes

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Roast Pork Shanks with Potatoes
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Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
1325
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,325 cal.(63 %)
Protein109 g(111 %)
Fat78 g(67 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.8 mg(48 %)
Vitamin K9.1 μg(15 %)
Vitamin B₁4.3 mg(430 %)
Vitamin B₂1.2 mg(109 %)
Niacin47.4 mg(395 %)
Vitamin B₆2.8 mg(200 %)
Folate67 μg(22 %)
Pantothenic acid4.8 mg(80 %)
Biotin27.6 μg(61 %)
Vitamin B₁₂10.2 μg(340 %)
Vitamin C63 mg(66 %)
Potassium2,454 mg(61 %)
Calcium175 mg(18 %)
Magnesium162 mg(54 %)
Iron10.2 mg(68 %)
Iodine17 μg(9 %)
Zinc13.1 mg(164 %)
Saturated fatty acids31.3 g
Uric acid652 mg
Cholesterol400 mg
Complete sugar7 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoSour creamHorseradishrosemarymarjoramCaraway

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection.

2.

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. 

3.

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.

4.

For the sauce: Mix the sour cream, chives, horseradish and lemon juice together and season with salt and pepper.

5.

Remove the pork shanks from the oven, arrange on a serving platter with the onions, potatoes and sauce.

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