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Ingredientes
- 3 Tbsp. flour
- 1 tsp grnd thyme
- 1 tsp salt Freshly-grnd black pepper to taste
- 6 x bone-in 1 1/2" thick veal shanks - (1/2 lb
- 4 slc bacon
- 2 Tbsp. oil
- 2 c. thinly-sliced onions
- 1 Tbsp. chopped garlic
- 1/2 c. thinly-sliced leek, white part only
- 2 pkt frzn small onions - (16 ounce ea)
- 1 c. low-sodium chicken broth
- 1 c. low-sodium beef broth
- 1/3 c. Marsala wine
Direcciones
- Combine flour, thyme, salt and pepper to taste in large plastic food bag. Shake to mix. Add in shanks in batches; shake to coat shanks lightly but proportionately, then set aside. Add in any leftover flour mix to shallow roasting pan, baking dish or possibly casserole just large sufficient to hold shanks in single layer.
- Cook bacon in 12-inch nonstick skillet over medium-high heat till crispy, about 5 min. Transfer to paper towels to blot. When cold sufficient to handle, crumble bacon. Pour off bacon fat. Add in 1 Tbsp. oil to same pan. Heat over medium-high heat. When warm, brown veal shanks without crowding them (in 2 batches if necessary) on both sides, about 6 min total. Transfer shanks to prepared roasting pan.
- Add in remaining oil to pan. Cook onions, garlic and leek till onions are soft, stirring often, about 4 min. Remove from heat; stir in 1 package frzn small onions and crumbled bacon. Spoon onion mix over and in between shanks.
- Add in chicken and beef broth and wine to same pan, stirring to release any bits which may have stuck to pan; bring to a boil and pour over shanks and onions. Bake at 375 degrees, covered (with lid or possibly foil) for 1 3/4 hrs. If too dry, add in some water. Scatter remaining frzn onions over shanks. Bake, still covered, till meat is fork tender, about 45 min longer.
- Serve immediately, or possibly cold at room temperature, then chill at least 2 days. (Can also be frzn up to 1 month, covered airtight.) Bring to room temperature before reheating. To serve, reheat, covered, in 300 degree oven till warm, about 45 to 60 min. Add in water if too dry. Taste and adjust seasoning.
- This recipe yields 4 to 6 servings.
- Do ahead tip: The veal shanks can be done ahead and frzn (thaw them overnight in the refrigerator). The veal shanks improve by being made at least two days ahead for the flavors to meld.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 176 | |
| Calories from Fat 122 | 69% |
| Total Fat 13.63g | 17% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.12g | |
| Cholesterol 13mg | 4% |
| Sodium 693mg | 29% |
| Potassium 122mg | 3% |
| Total Carbs 6.12g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.18g | 1% |
| Protein 4.05g | 6% |
