Nutrition Facts
4 servings
4
Pork Shanks with Lentils and Colombo Recipe
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Discover this recipe for pork shanks with lentils and spices. When the temperatures drop, stews make their comeback and fill the house with aroma. These small shanks are seasoned with spices for this dish reminiscent of salted meat with lentils... Delicious!
Ingredients
4 Half-salted pork shank
250 Organic green lentils
2 Organic carrot
2 Organic onion
1 Herb bundle
2 Bay leaf
30 Butter
1 pinch Pepper
Directions
1
Preparation of the ingredients: Let the shanks soak for 1 hour in cold water. Peel the onions and carrots, and cut them into pieces. Place the drained shanks in a pot with half of the vegetables and the herb bundle. Cover generously with cold water and bring to a boil. Reduce the heat so that the water simmers and cook for 1 hour and 30 minutes.
2
Cooking After 1 hour, put the lentils in a large pot with the remaining chopped vegetables and the bay leaf. Cover generously with cold water (as low in minerals as possible), bring to a boil, then reduce the heat so that the liquid simmers for 30 minutes.
3
Stewing After cooking the shanks, drain them (reserve 1 to 2 ladles of broth). Melt the butter in a pot, add the drained lentils and shanks, season with pepper, and flavor with spices. Pour in the reserved cooking broth, cover, and let simmer on low heat for 15 minutes. Serve very hot.
Ingredients
Ingredients
4 Half-salted pork shank
250 Organic green lentils
2 Organic carrot
2 Organic onion
1 Herb bundle
2 Bay leaf
30 Butter
1 pinch Pepper
Directions
Directions
1
Preparation of the ingredients: Let the shanks soak for 1 hour in cold water. Peel the onions and carrots, and cut them into pieces. Place the drained shanks in a pot with half of the vegetables and the herb bundle. Cover generously with cold water and bring to a boil. Reduce the heat so that the water simmers and cook for 1 hour and 30 minutes.
2
Cooking After 1 hour, put the lentils in a large pot with the remaining chopped vegetables and the bay leaf. Cover generously with cold water (as low in minerals as possible), bring to a boil, then reduce the heat so that the liquid simmers for 30 minutes.
3
Stewing After cooking the shanks, drain them (reserve 1 to 2 ladles of broth). Melt the butter in a pot, add the drained lentils and shanks, season with pepper, and flavor with spices. Pour in the reserved cooking broth, cover, and let simmer on low heat for 15 minutes. Serve very hot.
Notes
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annie_g58
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