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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.
44

Yield

8

servings

Prep

10

min

Cook

2

hrs

Ready

2 1/6

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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 ½ cups turnip
roughly chopped
*
1 ½ 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 to 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℉ (180℃) oven for 1 hour and 45 minutes.

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 5878% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 65mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 6%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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