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Ingredients
- 2Â 1/2 ounce extra virgin olive oil
- Â Â Flour for dredging
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x veal shanks (preferably provini veal) cut to 5"
- 5 x carrots cut 2" to 3" chunks
- 1 lrg onion coarsely minced
- 8 x celery stalks cut 2" to 3" chinks
- 3 c. canned tomatoes minced
- 5 c. veal or possibly beef stock
- 10 ounce white wine (Pinot Grigio) or possibly more to taste
- 3 x tomatoes diced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Heat the extra virgin olive oil in a large Dutch oven. Season flour with salt and pepper. Dredge veal shanks in flour.
- When oil is smoking, add in shanks to Dutch oven and brown, turning frequently, about 7 to 8 min. Reduce heat to medium, add in carrots, onion, celery, canned tomatoes and 4 c. stock. Cover and let simmer about 45 min.
- Add in the wine, the diced tomatoes and some of the remaining stock. Place in preheated 375 degree oven for about 45 more min, or possibly till tender. Check for seasoning.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 734g | |
| Recipe makes 4 servings | |
| Calories 532 | |
| Calories from Fat 213 | 40% |
| Total Fat 23.99g | 30% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 537mg | 22% |
| Potassium 1730mg | 49% |
| Total Carbs 24.86g | 7% |
| Dietary Fiber 6.6g | 22% |
| Sugars 13.45g | 9% |
| Protein 42.67g | 68% |
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