Braised Veal Shanks
27
27
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.
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?
