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Braising Veal Shanks

Braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.

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2 1/6 hours Prep: 10 minutes Cook: 2 hours

58 calories per serving view nutrition facts

lovely

8 servings suggest servings

Ingredients

4	x	veal shanks
1	tablespoon	rosemary leaves	chopped
2	tablespoons	parsley leaves	chopped
1	cup	beef stock	or veal stock
1	cup	red wine
2	tablespoons	tomato paste
4	cloves	garlic	chopped
1 1/2	cups	turnip	roughly chopped
1 1/2	cups	parsnips	roughly chopped
3	tablespoons	olive oil
1	x	black pepper	to taste
1	x	salt	to taste
1	tablespoon	thyme	chopped

Directions

1) Season the shanks with salt and pepper and brown them in a large skillet with the olive oil, for about 5 minutes on each side.

2) Place the shanks in a large ovenproof casserole dish with a tight fitting lid.

3) In the same skillet you browned the shanks, sauté the vegetables for about 3-4 minutes adding more olive oil if necessary. Add the garlic and tomato paste and sauté for a few minutes more, being careful not to burn the paste or the garlic.

4) Add the stock, wine, and herbs and bring to a boil.

5) Pour everything over the shanks and place the casserole dish in a preheated 350 degree oven for 1 hour and 45 minutes.

6) Add salt and pepper to taste at the end.

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Nutrition Facts

Serving Size 45g

Amount per Serving

Calories 58 78% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 65mg	3%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	2%
Sugars 1.0g
Protein 1.0g	2%

Vitamin A	3%		Vitamin C	6%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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