Witch-Leg Ghoulash with Black Widow Spider Sauce

  • Preparation 15 MIN
    Cooking 2 H 40 MIN
  • Servings 6



  1. With the rack in the middle position, preheat the oven to 170°C (325°F).
  2. Using a knife, slice the meat and tendons all around the bone at the least meaty end, about 2.5 cm (1 inch) from the end of the bone. Pull back the meat to expose the end of the bone.
  3. In a large ovenproof Dutch oven over medium-high heat, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.
  4. In the same Dutch oven, soften the onion and garlic. Add the broth, prunes and meat. Bring to a boil. Cover and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.
  5. Remove the meat from the Dutch oven.
  6. In a blender, purée the sauce until more or less smooth, giving it an unappetizing appearance. Adjust the seasoning.
  7. Ladle the sauce over the shanks. Serve with Worms Al Fraido.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 500  
Total Fat 22 g  
Saturated Fat 8 g  
Sodium (salt) 535 mg  
Carbohydrates 23 g  
Fibre 3 g  
Protein 52 g