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Ingredientes
- 4 lb veal shank, cut in equal pcs
- 1 pch salt, to taste
- 1 pch black pepper, to taste
- 1/2 c. flour
- 1 1/4 c. extra virgin olive oil
- 1 lb onions, diced
- 1 c. carrots, diced
- 1 c. celery, diced
- 3 sprg rosemary, 1-1/2" long
- 5 x cloves garlic
- 1/2 ounce dry porcini mushrooms
- 1 c. hot water
- 1 1/4 c. white wine
- 2 quart veal stock
Direcciones
- STEP ONE: Prepare Porcini Mushrooms- Reconstitute porcini mushrooms in 1 c. hot water, then drain-reserving liquid-and dice fine.
- STEP TWO: Season veal shank with salt and pepper. Dust with flour. In an ovenproof pan, brown veal in warm extra virgin olive oil till golden brown. Remove veal from pan.
- Add in next 5 ingredients to pan, sauteeuntil browned. Add in reserved mushroom liquid and wine to vegetables and reduce liquid by one-half. Add in mushrooms and veal stock. Bring to a boil. Cover with foil and bake in a preheated 375F oven approximately 2 hrs. Remove meat from juice. Keep hot. Reduce juice by one-half and pour over veal. Serve with risotto on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1172g | |
| Recipe makes 4 servings | |
| Calories 1161 | |
| Calories from Fat 694 | 60% |
| Total Fat 78.3g | 98% |
| Saturated Fat 12.47g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 1925mg | 80% |
| Potassium 1689mg | 48% |
| Total Carbs 29.73g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 6.75g | 5% |
| Protein 70.23g | 112% |
