1,5 – 1,8 kg pork shanks, cut into portions
25 ml seasoned cake flour
25 ml olive oil
2 onions, cut into rings
2 garlic cloves, finely chopped
salt and pepper to taste
1 small tin tomato puree
5 ml sugar
250 ml chicken stock
2 – 3 medium potatoes, peeled and quartered
2 – 3 carrots, chopped
125 ml green beans, cut into strips
10 – 15 ml chopped fresh herbs, such as sage, coriander, basil and/or parsley
Roll the pork shanks in the seasoned flour and fry gently in the olive oil until light and golden brown.
Add onions and garlic and sauté until the onions are soft and transparent.
Add the remaining ingredients, except potatoes, carrots and beans.
Cover with a lid and simmer for 1½ - 2 hours over low heat until tender.
Add boiling water or a little more chicken stock if the sauce cooks away.
Add the vegetables 30 minutes before the end of the cooking period, and simmer until the pork shanks and the vegetables are soft.
Serve with crusty bread rolls, couscous, rice or pasta.
