Smoked pork shank and bean stew

Recipe from: 12 July 2013
pork-stew-mash-winter-recipe

Ingredients 20
Servings 4
Time 00:20

Ingredients

  • 2
    cans butterbeans in tomato sauce
  • 1
    large onion
  • 1
    handful fresh chopped parsley
  • 100
    g
    tomato paste
  • 1
    cup
    beef stock
  • 2
    Tbs
    balsamic vinegar
  • 3
    Tbs
    Worcester sauce
  • 1
    Tbs
    brown treacle sugar
  • 1
    tsp
    smoked paprika
  • 1
    large onion
  • 1
    Tbs
    fresh thyme
  • 1.5
    tsp
    liquid smoke. (I used the hickory one)
  • butter and oil for frying
  • 2
    large pork shanks sliced into pieces
  • for the mash:
  • 1
    kg
    potatoes – skin off
  • 2
    large garlic cloves
  • 1
    large red onion
  • 2
    Tbs
    butter
  • 50
    ml
    cream
 

Method

06:00
 
Chop the onion and fry briefly to release the flavors in butter.

In a jug, mix your vinegar, paste, paprika, sugar, thyme, parsley, Worcester and fried onion.


Slow cooker:


Place all the ingredients into your cooker. No worries if all the meat is not covered as it will shrink and the liquid will increase.

Cook on “high” setting for 6-8hrs. I cooked mine for 6hrs. Stir and turn the meat every hour, Serve with onion mash. (See below)


Oven:

Set oven at 100 degrees Celsius. Place all ingredients into a casserole pot or oven dish with high sides. Cover and make sure no steam gets out or the liquid will evaporate. Cook for 6hrs. Stir and turn the meat every hour.

Reprinted with permission of NoshingNotes. To see more recipes, click here.
 

Read more on: stew  |  pork  |  recipes
 

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