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Tangy Shanks with Vegetables and Couscous

 

5-8 Servings

  • 2 kg pork shanks, cut across in 4 cm slices
  • salt and pepper to taste
  • 45 ml olive oil
  • 2 onions, chopped
  • 2 cloves garlic, finely chopped
  • rosemary and olive seasoning
  • 4 – 5 carrots, peeled and cut into chunks
  • 6 – 8 potatoes, peeled and quartered
  • 1 tin Italian tomatoes, chopped
  • 75 – 100g dried apricots, chopped
  • 15 ml clear honey
  • approx. litre chicken stock
  • 25 ml chopped, fresh coriander

Season the shanks with salt and pepper. Heat the olive oil and brown the shanks in the oil. Remove from the pan. Add the onion and garlic to the pan juices, and sauté until the onion is soft.

Return the pork shanks to the pot, season with rosemary and olive seasoning and add the chicken stock, chopped, tinned tomatoes, apricots and honey.

Cover with a lid and simmer until the shanks are almost soft. Add the carrots and potatoes. Cook until the vegetables are soft.

Add the chopped, fresh coriander, stir through and serve the stew with steamed couscous.