Directions:
- Heat butter and oil in a heavy saucepan or casserole and slowly brown shanks on all sides.
- Add onion, stock, Worcestershire sauce, carrots and potatoes and bring to boil, then cover and simmer for 1-1 1/2 hours or until shanks are tender.
- Stir in fruit chutney and cooked or frozen peas and heat through.
- At this stage I make a roux (Equal amounts of butter and plain flour), I then stir it through to thicken the sauce slightly.
- Taste for seasoning and serve with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.52 Kcal (1074 kJ) | ||
| Calories from fat | 67.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 12% | |
|---|---|---|---|
| Cholesterol | 11.23mg | 4% | |
| Sodium | 296.18mg | 12% | |
| Potassium | 757.13mg | 16% | |
| Total Carbs | 38.16g | 13% | |
| Sugars | 14.92g | 60% | |
| Dietary Fiber | 7.75g | 31% | |
| Protein | 9.45g | 19% | |
| Vitamin C | 38.6mg | 64% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.6mg | 9% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 72.03 Kcal (302 kJ) | ||
| Calories from fat | 18.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 12% | |
|---|---|---|---|
| Cholesterol | 3.15mg | 4% | |
| Sodium | 83.17mg | 12% | |
| Potassium | 212.6mg | 16% | |
| Total Carbs | 10.71g | 13% | |
| Sugars | 4.19g | 60% | |
| Dietary Fiber | 2.18g | 31% | |
| Protein | 2.65g | 19% | |
| Vitamin C | 10.8mg | 64% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.5mg | 9% | |
| Calcium | 20.1mg | 7% | |
* 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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