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Add a photoServings: 6
Ingredients
- 2Â 1/2 lb Veal shanks cut in 1 1/2"-thick
- Â Â sections
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Flour for dredging
- Â Â Extra virgin olive oil for searing
- 3/4 c. Minced onions
- 1/4 c. Minced carrots
- 1/4 c. Minced celery
- 1 c. White wine
- 1 c. Minced tomatoes with juices
- 3 c. Brown stock
- 1 x Bay leaf
- 1 x Thyme sprig
- 2 x Garlic cloves
- Â Â Minced parsley for garnish
- Â Â Lemon wedges for garnish
- 1 x recipe Saffron Rice see * Note
Directions
- Generously season the veal shanks on all sides with salt and pepper. Dredge lightly in flour, shake off excess. Heat 1/4 c. extra virgin olive oil in a large Dutch oven. Brown the shanks on both sides till golden brown, you may need to do this in batches.
- Remove all the shanks from the Dutch oven, and add in the onions, carrots, and celery, cook for 2 min, stirring occasionally. Add in the wine, tomatoes, stock, bay leaf, thyme, and garlic. Place the seared shanks back into the Dutch oven. Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hrs. Adjust seasonings, and serve with Saffron Rice, and minced parsley and lemon wedges for garnish.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 6 servings | |
| Calories 203 | |
| Calories from Fat 37 | 18% |
| Total Fat 4.17g | 5% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 514mg | 21% |
| Potassium 642mg | 18% |
| Total Carbs 5.53g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.1g | 1% |
| Protein 27.54g | 44% |
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