Smoked pork shank and bean stew

4 servings Prep: 20 mins, Cooking: 6 hrs By Food24
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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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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)


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.

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