Ingredients (10 Servings)

  • 50 g onion
  • 50 g pickled leek
  • 50 g pickled carrot
  • 100 ml orange juice
  • 100 ml virgin olive oil
  • 1.5 kg beef shanks (lean)
  • 150 g russet apple
  • pinch of salt
  • 50 ml brandy

Nutritional values (per serving)

Calories308 kcal
Fat16 g
Sodium138 mg
Carbohydrates5 g
Protein34 g
Phosphorus295 mg
Potassium602 mg
Liquid146 ml


Chop the vegetables (carrot, leek and onion) and cook in oil. Once poached add the chopped meat. When the meat changes color add the orange juice, brandy and apple, peeled and diced. Cooking at a simmer for two hours. Add salt when done. Then separate the meat. Run the vegetables through a food mill and a sieve. Place the meat in a bowl, add the sauce on top.

Nutrition Tips

It is essential that certain vegetables be pickled, to reduce their potassium content. It is also advisable to wash them well to remove any excess salt contained in the canned juices. Lean meat has less fat. Also control the amount of water per person (which is very important in controlling fluid for dialysis patients). A 200 g serving provides approximately 150 ml of water.