Stewed Ham, Lamb and Chicken Legs

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Stewed Ham, Lamb and Chicken Legs
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Health Score:
75 / 100
Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
1133
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,133 cal.(54 %)
Protein102 g(104 %)
Fat75 g(65 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.9 mg(16 %)
Vitamin K57.8 μg(96 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂1.2 mg(109 %)
Niacin49.4 mg(412 %)
Vitamin B₆1.3 mg(93 %)
Folate93 μg(31 %)
Pantothenic acid3.6 mg(60 %)
Biotin10 μg(22 %)
Vitamin B₁₂7.5 μg(250 %)
Vitamin C67 mg(71 %)
Potassium1,503 mg(38 %)
Calcium134 mg(13 %)
Magnesium147 mg(49 %)
Iron11.8 mg(79 %)
Iodine11 μg(6 %)
Zinc13.1 mg(164 %)
Saturated fatty acids30.2 g
Uric acid755 mg
Cholesterol395 mg
Complete sugar5 g

Ingredients

for
4
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
How healthy are the main ingredients?
hamparsleyrosemaryoniongarlic clovethyme

Preparation steps

1.

Peel onions and garlic and dice. Rinse herbs, shake dry and chop finely.

2.

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.

3.

Meanwhile, knead butter and flour and refrigerate. Rinse parsley, shake dry and pluck leaves from stems. Chop parsley finely.

4.

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.