Roast Pork Shanks with Vegetables

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Roast Pork Shanks with Vegetables
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1832
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,832 cal.(87 %)
Protein207 g(211 %)
Fat109 g(94 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E4.7 mg(39 %)
Vitamin K48.4 μg(81 %)
Vitamin B₁8.2 mg(820 %)
Vitamin B₂2.2 mg(200 %)
Niacin85.8 mg(715 %)
Vitamin B₆4.8 mg(343 %)
Folate107 μg(36 %)
Pantothenic acid7.3 mg(122 %)
Biotin49.8 μg(111 %)
Vitamin B₁₂20 μg(667 %)
Vitamin C20 mg(21 %)
Potassium3,001 mg(75 %)
Calcium217 mg(22 %)
Magnesium208 mg(69 %)
Iron16.5 mg(110 %)
Iodine18 μg(9 %)
Zinc23.3 mg(291 %)
Saturated fatty acids38.1 g
Uric acid1,283 mg
Cholesterol700 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
4 small ham hock (pork knuckles)
2 carrots
2 onions
2 stalks Celery
1 stalk Leeks
2 Tbsps Caraway
1 bunch marjoram
1 bay leaf
l Beef broth
salt
freshly ground peppers
How healthy are the main ingredients?
LeekCelerymarjoramcarrotonionCaraway

Preparation steps

1.

Rinse the carrots, celery and leek, brush or peel, and dice. Peel the onion and dice. Put the vegetables in a roasting pan.

2.

Make diamond shaped cuts on the rind of the pork shanks. Rub the pork shanks with caraway seeds, and season with salt and pepper. Put the seasoned pork shanks over the vegetables in the roasting pan. Pour in the beef broth and raost in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 1 hour. Stir the vegetables several times and baste the pork shanks with the broth in between roasting.

Rinse the marjoram branches and put aside some branches for garnish. Add the marjoram to the pork shanks during the last 5 minutes of roasting.

Take out the roasting pan from the oven. Season the sauce with salt and pepper, and serve with pork shanks and vegetables garnished with marjoram.