1kg – 1.7kg pork shanks, cut into thin portions
25ml seasoned cake flour (flour mixed with salt & Pepper)
30ml cooking oil
2 onions cut into thin rings
2 garlic cloves, finely chopped
Salt and pepper to taste
1 small tin tomato puree
5ml sugar
250ml chicken or meat stock
2-3 medium potatoes, peeled and quartered
2 cups butternut or pumpkin chopped
125ml green beans, cut into strips or 1-2 cups chopped spinach
10 – 15 ml chopped fresh herbs (optional)

Roll the pork shanks in the seasoned flour and fry gently in the oil until light and golden brown
Add onions and garlic and fry until the onions are soft and transparent
Add the remaining ingredients, except potatoes, pumpkins and beans
Cover with a lid and simmer for 1½ – 2 hours over low heat until tender
Add boiling water or a little more chicken stock if the sauce cooks away
Add the vegetables 30 minutes before the end of the cooking period, and simmer until the pork shanks and the vegetables are soft
Serve with rice or pasta