Lentil And Ham Shank Stew (Lentilbas Com Porco)

Demonstrated by: John Peru.
Portuguese Pioneer Civic Club of Hawaii - February 13, 2005.



Lentil And Ham Shank Stew (Lentilbas Com Porco)

  • 1 lb ham shanks
  • 2 to 3 quarts water
  • 2 bay leaves, torn in half
  • 4 garlic cloves, minced
  • 1 whole allspice
  • 2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 2 onions, chopped
  • 3 stalks celery, chopped
  • 1 carrot, chopped
  • 1 teaspoon white vinegar
  • 2 large potatoes, cubed
  • 1 lb brown lentils, soaked overnight, rinsed and drained
  • 1 large, red bell pepper, roasted, skinned, seeded and chopped
  • 2 tablespoons chopped Italian flat leaf parsley


  1. Put ham shanks into a large saucepot; cover with 2 to 3 quarts water.
  2. Add 1 of the bay leaves, 1 of the minced garlic cloves, and the allspice.
  3. Bring to a boil, lower heat and simmer for 35 to 40 minutes; skim.
  4. In a saucepan, heat the olive oil; add the remaining bay leaf, the remaining 3 minced garlic cloves, the paprika, onions, celery, and carrots; fry until softened and lightly brown.
  5. Add to the ham shanks with the vinegar, potatoes, and lentils.
  6. Bring to a boil, lower heat, and simmer for 35 minutes.
  7. Remove ham shanks and cut meat from bone; return meat to the stew.
  8. Stir in red pepper and parsley.
  9. Serve hot over rice.

Makes 8 servings.


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