How To Cook Pork Shank With Beans And Vegetable Stuffing - Recipe
Author: Mark Velov
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Pork shank with beans and vegetable stuffing". Delicious recipe.
Required products :
- 500 grams of white beans
- 4 shanks
- 3 onions for the broth + 1 head for the stuffing
- 1 carrot for the broth + 1 for the stuffing
- 3 bay leaves
- 1 teaspoon black peppercorns
- 3 tablespoons oil
- 4 tomatoes
- 4 cloves garlic
- thyme to taste
- oregano to taste
- marjoram tastes
- red pepper to taste
- salt to taste
- a handful of chopped parsley to sprinkle
Method of preparation :
Rinse the beans with water several times, then pour clean cold and leave for 3-4 hours (preferably overnight).
Wash the pork legs, fill them with cold water and let them stand for about 5 hours.
Put them in a deep saucepan, pour enough clean water to cover completely. Place the pan on the hob, bring the water to a boil and remove the foam.
Then add the bay leaves, black peppercorns, whole and peeled onions and carrots, add salt, close the pan with a lid and let the products cook over low heat until the shanks soften so much that the meat just falls off the bone (it will take about 23 hours).
When cooked, remove the legs from the broth and allow to cool in a plate.
Then debone, taking care not to tear the meat into small pieces.
Strain the broth. Pour it over the swollen beans (the amount of liquid should be about 2 cm above the nipples) and cook until soft.
While the beans are boiling, make the vegetable stir-fry. To do this, peel onions, carrots and garlic. Grate carrots on a large grater, cut onions into small cubes and mash garlic.
Peel the tomatoes (scald them first) and cut them into large cubes.
Heat oil and fry the onion in it first until it acquires a light golden color. Then add the garlic and carrots, stew for about 3-4 minutes and add the tomatoes. Allow the mixture to simmer on the hob until some of the liquid has evaporated.
Pour the vegetables over the already cooked beans and stir. Season with aromatic herbs to taste.
Carefully place the meat on top, pressing it lightly and leave the dish on low heat for another 15 minutes.
Serve hot, sprinkled with chopped fresh parsley.
Enjoy your meal!
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