Don't miss another issue…      Subscribe

Braised Veal Shanks

 

27

Yield

4

servings

Prep

30

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

4 pounds veal
shank, cut in equal pieces
1 pinch salt
to taste
*
1 pinch black pepper
to taste
*
½ cup all-purpose flour
1 ¼ cups olive oil
1 pound onions
diced
1 cup carrots
diced
1 cup celery
diced
3 sprigs rosemary leaves
*
5 cloves garlic
½ ounce mushrooms, porcini
dried
1 cup water
warm
1 ¼ cups white wine
*
2 quarts beef stock
prefer veal stock if possible
*

Directions

STEP ONE: Prepare Porcini Mushrooms-- Reconstitute porcini mushrooms in 1 cup warm water, then drain--reserving liquid--and dice fine.

STEP TWO: Season veal shank with salt and pepper. Dust with flour. In an ovenproof pan, brown veal in hot olive oil until golden.

Remove veal from pan. Add next 5 ingredients to pan, sauté until browned.

Add reserved mushroom liquid and wine to vegetables and reduce liquid by one-half.

Add mushrooms and veal stock. Bring to a boil.

Cover with foil and bake in a preheated 375-degree F oven approximately 2 hours.

Remove meat from juice. Keep warm. Reduce juice by one-half and pour over veal.

Serve with risotto on the side.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 779g (27.5 oz)
Amount per Serving
Calories 148766% of calories from fat
 % Daily Value *
Total Fat 110g 169%
Saturated Fat 27g 135%
Trans Fat 0g
Cholesterol 359mg 120%
Sodium 676mg 28%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 16%
Sugars g
Protein 184g
Vitamin A 110% Vitamin C 24%
Calcium 15% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed