Roast Pork Shanks with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,832 cal. | (87 %) | ||
| Protein | 207 g | (211 %) | ||
| Fat | 109 g | (94 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 8.2 mg | (820 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 85.8 mg | (715 %) | ||
| Vitamin B₆ | 4.8 mg | (343 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 7.3 mg | (122 %) | ||
| Biotin | 49.8 μg | (111 %) | ||
| Vitamin B₁₂ | 20 μg | (667 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 3,001 mg | (75 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 208 mg | (69 %) | ||
| Iron | 16.5 mg | (110 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 23.3 mg | (291 %) | ||
| Saturated fatty acids | 38.1 g | |||
| Uric acid | 1,283 mg | |||
| Cholesterol | 700 mg | |||
| Complete sugar | 7 g |
Preparation steps
Rinse the carrots, celery and leek, brush or peel, and dice. Peel the onion and dice. Put the vegetables in a roasting pan.
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.
