Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
581
Calories
35g
Protein
15g
Fat
72g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 pork shank
- 300 g parsnip
- 200 g Hamburg parsley
- ¼ celery root
- 3 carrots
- 2 large onions
- 4 potatoes
- 1 tsp salt
- 1 tsp thyme
- 2 bayleaves
- 10 peppercorn
- 33 ml beer
- =
Directions
1
Cut groves in the shanks and place in an ovenproof dish.
2
Peal all the vegetables and dice coarsely.
3
Place around the meat in the dish with the herbs and pour over the beer.
4
Place the dish low in the oven and turn on at 180°C (355°F) and leave to roast for 2½ hour.
5
Occasionally drip the meat with some of the beer.
6
Turn the meat over halfway through.
7
The dish is finished when the meat fall of the bone.
8
Serve whole at the table with the vegetables.
9
Serve with ryebread, mustard and chopped parsley.
Recipe sourced from
fandom