Stewed Ham, Lamb and Chicken Legs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,133 cal. | (54 %) | ||
| Protein | 102 g | (104 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 57.8 μg | (96 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 49.4 mg | (412 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,503 mg | (38 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 13.1 mg | (164 %) | ||
| Saturated fatty acids | 30.2 g | |||
| Uric acid | 755 mg | |||
| Cholesterol | 395 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 onions
- 2 garlic cloves
- thyme
- marjoram
- 4 sprigs rosemary
- 500 grams ham (large foreshank)
- 1 lamb shank ((500 grams)
- 4 Chicken legs
- salt
- 4 Tbsps Lard
- 1 tsp black peppercorns
- 2 bay leaves
- 400 milliliters Veal stock (jarred)
- 30 grams softened butter
- 30 grams Pastry flour
- 2 bunches parsley
- freshly ground pepper
Preparation steps
Peel onions and garlic and dice. Rinse herbs, shake dry and chop finely.
Season all meat with salt. Heat lard in a large roasting pan and fry lamb, ham and chicken legs in portions all around. Remove meat from pot. Add herbs, peppercorns, bay leaf, onion and garlic to pot of drippings and heat. Add veal stock and 400 milliliters (approximately 1 3/4 cups) of water. Add ham and lamb and cook covered over low heat for 1 hour. Add chicken legs and cook for another 30 minutes.
Meanwhile, knead butter and flour and refrigerate. Rinse parsley, shake dry and pluck leaves from stems. Chop parsley finely.
Remove meat from sauce. Pour sauce through a fine strainer into a pan and boil. Whisk in flour and butter in small pieces and simmer for 3 minutes. Stir in parsley. Cut ham and lamb and serve with chicken legs and sauce.
