Directions:
- Place shanks in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° oven for 15 minutes. Add onions; continue roasting until shanks are browned, about 30 minutes longer.
- Remove pan from oven; reduce heat to 400°. Add to pan the bell pepper, tomatoes with their juice, broth, pepper, and thyme. Cover tightly; continue baking until meat pulls easily from bone, about 1 1/2 hours longer. Skim fat from pan juices; discard fat. Divide shanks, vegetables, and juices equally among 4 shallow bowls containing hot cooked rice. Add salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1142.82 Kcal (4785 kJ) | ||
| Calories from fat | 612.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.11g | 105% | |
|---|---|---|---|
| Cholesterol | 344.74mg | 115% | |
| Sodium | 1550.62mg | 65% | |
| Potassium | 1598.25mg | 34% | |
| Total Carbs | 32.23g | 11% | |
| Sugars | 17.03g | 68% | |
| Dietary Fiber | 7.56g | 30% | |
| Protein | 84.36g | 169% | |
| Vitamin C | 224.5mg | 374% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 87.2mg | 484% | |
| Calcium | 142.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 88.62 Kcal (371 kJ) | ||
| Calories from fat | 47.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 105% | |
|---|---|---|---|
| Cholesterol | 26.73mg | 115% | |
| Sodium | 120.24mg | 65% | |
| Potassium | 123.93mg | 34% | |
| Total Carbs | 2.5g | 11% | |
| Sugars | 1.32g | 68% | |
| Dietary Fiber | 0.59g | 30% | |
| Protein | 6.54g | 169% | |
| Vitamin C | 17.4mg | 374% | |
| Vitamin A | 0.4mg | 151% | |
| Iron | 6.8mg | 484% | |
| Calcium | 11.1mg | 14% | |
* 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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