4 Serves
75 Mins
Prepare the beef shank, potatoes, pumpkin, onion, and garlic by chopping them into uniform, bite-sized pieces.
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ThaiVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
139 µg / 400 µgCalcium
142 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
142 mg / 420 mgPhosphorus
947 mg / 1,250 mgPotassium
2893 mg / 4,700 mgSodium
2451 mg / 2,300 mgZinc
25 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
6 g / 20 gCholesterol
133 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Heat the olive oil in a large pot over medium-high heat and sear the beef shank until browned on all sides.
Add the chopped onion and garlic to the pot, sautéing until fragrant and softened.
Pour in the beef stock and bring to a gentle boil, then reduce heat to low and simmer until the beef is tender.
Add the corn on the cob, potatoes, and pumpkin to the pot. Season with salt and pepper, then continue to simmer until all vegetables are tender.
7
g46
g42
g
Nepali
American