Print
Email
Add a photoServings: 2
Ingredients
- 2 x Provoni veal shanks
- Â Â Seasoning salt
- Â Â Flour as needed
- Â Â Extra virgin extra virgin olive oil as needed
- 1 pch rosemar to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. Chianti wine
- 2 tsp margarine
- 6 ounce Chianti Wine
- 1/2 x onion sliced
- 4 x boullion cubes
- 14 ounce water
- 1 c. tomato paste
Directions
- Season veal shanks on both sides lightly with seasoning salt. Coat with flour lightly. Saute/fry both sides with extra-virgin extra virgin olive oil till brown. Add in a healthy pinch of rosemary and pepper lightly. Add in 2 c. Chianti wine and margarine. Cover and let saute/fry for 1/2 hour, turning each shank 2 times. Add in 6 more ounces Chianti wine and onion.
- Prepare boullion cubes in 14 ounces water then add in to veal shank. Add in tomato paste; mix and stir. Oven bake at 325 degrees for 2 hrs. Garnish with peas and Italian parsley. Enjoy!
- This recipe yields 2 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 2 servings | |
| Calories 151 | |
| Calories from Fat 39 | 26% |
| Total Fat 4.43g | 6% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1088mg | 45% |
| Potassium 1365mg | 39% |
| Total Carbs 27.12g | 7% |
| Dietary Fiber 5.8g | 19% |
| Sugars 17.01g | 11% |
| Protein 5.94g | 10% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
