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Pork shank with vegetables is a tasty autumn dish typical of Italian cuisine. The pork shank is slowly cooked in the oven together with the vegetables, which are flavored by the meat juices. The final result is a succulent and flavorful dish, with meat that comes off the bone easily. Perfect to serve as a main course at a special dinner.
Step 1 of 6: In a large pot, place the shanks, cover them with cold water, bring to a boil, then simmer covered for about an hour and a half
Step 2 of 6: When almost cooked through, season with salt and pepper, add the carrots cut into slightly thick rounds, the onions sliced thinly, and the potatoes cut into quarters
Step 3 of 6: Cook for another 15 minutes
Step 4 of 6: Keep over the heat until all the vegetables are cooked but still quite firm
Step 5 of 6: Serve this dish hot
Step 6 of 6: Recommended wines: Barbera “Vivace” Del Monferrato DOC, Colli Di Parma Rosso DOC, Gioia Del Colle Rosso DOC
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
| Average values | Per serving550 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,674 kJ400 kcal | 304 kJ73 kcal |
| Fat | 11.33 g | 2.06 g |
| of which saturated fatty acids | 3.96 g | 0.72 g |
| Carbohydrates | 56.93 g | 10.35 g |
| of which sugars | 21.73 g | 3.95 g |
| Fibre | 10.51 g | 1.91 g |
| Protein | 16.01 g | 2.91 g |
| Salt | 0.28 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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