Directions:
- Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
- Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.57 Kcal (538 kJ) | ||
| Calories from fat | 10.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 2% | |
|---|---|---|---|
| Cholesterol | 11.06mg | 4% | |
| Sodium | 74.93mg | 3% | |
| Potassium | 587.6mg | 13% | |
| Total Carbs | 21.67g | 7% | |
| Sugars | 7.49g | 30% | |
| Dietary Fiber | 5.39g | 22% | |
| Protein | 8.87g | 18% | |
| Vitamin C | 42mg | 70% | |
| Vitamin A | 0.6mg | 18% | |
| Iron | 1.3mg | 7% | |
| Calcium | 97.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 32.99 Kcal (138 kJ) | ||
| Calories from fat | 2.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.29g | 2% | |
|---|---|---|---|
| Cholesterol | 2.84mg | 4% | |
| Sodium | 19.23mg | 3% | |
| Potassium | 150.78mg | 13% | |
| Total Carbs | 5.56g | 7% | |
| Sugars | 1.92g | 30% | |
| Dietary Fiber | 1.38g | 22% | |
| Protein | 2.28g | 18% | |
| Vitamin C | 10.8mg | 70% | |
| Vitamin A | 0.1mg | 18% | |
| Iron | 0.3mg | 7% | |
| Calcium | 25.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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