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Ingredientes
- 6 x veal shanks
- 1 c. flour
- 3 Tbsp. oil
- 1/3 lb mushrooms quartered
- 2 x carrots diced
- 2 x celery stalks diced
- 1 x onion diced
- 1 c. diced eggplant
- 1/2 x fennel bulb diced, (abt 1 c.)
- 2 Tbsp. minced garlic
- 1 c. red wine
- 1/2 c. tomato paste
- 6 c. reduced-sodium beef stock
- 2 x bay leaves Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. butter
- 3 Tbsp. grated lemon zest
- 1 Tbsp. chopped parsley
- 1/2 tsp chopped garlic
Direcciones
- Dredge veal shanks in flour and shake off any excess. Heat oil in Dutch oven over medium-high heat till it begins to smoke. Add in shanks and sear till they are browned on all sides, 3 to 5 min per side. Remove and pat dry of excess oil.
- Reduce heat to medium and add in mushrooms, carrots, celery, onion, eggplant, fennel and garlic to pan. Saute/fry till softened and proportionately browned, 8 min. Add in wine and heat over medium-high heat to deglaze pan, scraping bits from bottom of pan, 1 to 2 min.
- Return shanks to pan. Whisk together tomato paste and beef stock and add in to pan. Add in bay leaves and salt and pepper to taste. Cover pan and bake at 325 degrees till meat is tender and pulls away from bone, 1 hour 30 min. Remove shanks from pan and keep hot.
- Bring liquid remaining in pan to boil over medium-high heat and reduce to half, 10 min. Add in butter and swirl till melted. Pour over shanks. Combine zest, parsley and garlic. Divide shanks among serving plates and top with zest mix.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 6 servings | |
| Calories 272 | |
| Calories from Fat 103 | 38% |
| Total Fat 11.71g | 15% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.18g | |
| Cholesterol 10mg | 3% |
| Sodium 1016mg | 42% |
| Potassium 717mg | 20% |
| Total Carbs 28.63g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 5.56g | 4% |
| Protein 7.6g | 12% |
