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Ingredientes
- 4 pcs veal shank with bone, cut into 2 inch pcs
- Flour for dredging
- Freshly grnd pepper and salt to taste
- 3 tbsp. extra virgin olive oil
- 1 c. sliced onion
- 1 teaspoon chopped garlic
- 1/2 c. dry white wine
- Bay leaf
- 1/2 c. chicken broth
- Juice of 1/2 lemon
- 2 sprigs parsley
- 1/2 teaspoon grated lemon rind
Direcciones
- Dredge veal in flour seasoned with salt and pepper. Heat oil in large skillet. Brown veal on all sides. Pour off fat. Add in onion and garlic. Stir till wilted. Add in wine and stir. Add in broth and lemon juice, thyme, and bay leaf. Stir and cover. Bring to a boil, lower heat and cover about 1 hour and 15 min. Stir in lemon rind and parsley and serve. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 2 servings | |
| Calories 263 | |
| Calories from Fat 182 | 69% |
| Total Fat 20.56g | 26% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 102mg | 4% |
| Potassium 220mg | 6% |
| Total Carbs 9.01g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.76g | 2% |
| Protein 1.55g | 2% |
