30ml olive oil
1,5kg pork shank, cut into pieces
Salt and pepper to taste
250g rindless breakfast bacon, chopped
1 large onion, sliced
1 green pepper, sliced into rings
1 clove garlic, chopped
1 tin (115g) tomato paste
100ml water
6 medium potatoes, peeled and cubed
4 carrots, peeled and sliced
3 celery sticks, chopped
2 turnips, peeled and chopped
1 leek, sliced (use white part only)
500ml green beans, sliced
500ml cabbage, shredded
2.5ml mixed spice

Hint: the texture of the cooked vegetables is most important. Each vegetable type should still be recognisable and should not resemble baby food. Heat the oil in the p
ot. Sprinkle the shank with salt and pepper and brown slightly. Remove and set aside. Sautè the bacon, onion, green pepper and garlic for 15 minutes in the oil. Return the meat to the pot. Mix the tomato paste with the water and pour over the meat. Cover and simmer gently for 30 minutes. Arrange the vegetables in layers on top of the meat in the order as listed. Sprinkle with mixed spice, replace the lid again and simmer for 1 hour until the vegetables are done.