Roast Pork Shanks with Vegetables recipe

Ingredientsfor

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; ⅘ l Beef broth; salt; freshly ground peppers

How healthy are the main ingredients?

Leek Celery marjoram carrot onion Caraway

print shopping list

Preparation

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.

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 %)

Eat Smarter USA | Eat Healthy. Live Smarter.

Ingredients

Roast Pork Shanks with Vegetables