Name: Smoked pork shank and bean stew
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 2 Butter Beans In Tomato Sauce tinned; 1 onion large; 1 fresh parsley handful, chopped; 100 g tomato paste; 1 cup stock beef; 2 Tbs vinegar balsamic; 3 Tbs Worcestershire sauce; 1 Tbs treacle sugar brown; 1 tsp paprika smoked; 1 onion large; 1 Tbs fresh thyme; 1.5 tsp liquid smoke; oil or butter for frying; 2 pork shanks, sliced; 1 kg potatoes skin off; 2 garlic large cloves; 1 red onion large; 2 Tbs butter; 50 ml cream

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Ingredients (19)

2	Butter Beans In Tomato Sauce — tinned
1	onion — large
1	fresh parsley — handful, chopped
100 g	tomato paste
1 cup	stock — beef
2 Tbs	vinegar — balsamic
3 Tbs	Worcestershire sauce
1 Tbs	treacle sugar — brown
1 tsp	paprika — smoked
1	onion — large
1 Tbs	fresh thyme
1.5 tsp	liquid smoke
	oil — or butter for frying
2	pork — shanks, sliced

For the mash:

1 kg	potatoes — skin off
2	garlic — large cloves
1	red onion — large
2 Tbs	butter
50 ml	cream

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Method:

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.