Directions:
- Pre-heat oven to 160c.
- Heat the oil in a big, heavy-based, oven-proof pan.
- Brown the shanks well on all sides, remove, fry the garlic, onions and carrot until they are softened.
- Add the tinned tomatoes and their juice to the pan, sit the shanks on top, then add the remaining ingredients.
- Use enough stock to just barely cover the shanks.
- Put the un-covered pan in the oven.
- Braise for about 2 hours, checking it every 30 minutes or so.
- Turn the shanks each time you check, and replace the liquid (some will evaporate during cooking) to bring it to half-way up the shanks.
- The shanks are done when the meat is beginning to fall of the bone.
- Remove them and place on a warmed serving dish Strain the liquid, pressing with a spoon to get all the juices out.
- Skim and discard as much fat as you can, then reduce the remaining liquid to a nice gravy consistency.
- Pour over the shanks and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.43 Kcal (483 kJ) | ||
| Calories from fat | 32.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 6% | |
|---|---|---|---|
| Sodium | 598.8mg | 25% | |
| Potassium | 220.97mg | 5% | |
| Total Carbs | 9.18g | 3% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 0.92g | 2% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 89.96 Kcal (377 kJ) | ||
| Calories from fat | 25.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 6% | |
|---|---|---|---|
| Sodium | 466.71mg | 25% | |
| Potassium | 172.23mg | 5% | |
| Total Carbs | 7.15g | 3% | |
| Sugars | 2.41g | 12% | |
| Dietary Fiber | 1.3g | 7% | |
| Protein | 0.72g | 2% | |
| Vitamin C | 4.1mg | 9% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 28.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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