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Ingredientes
- 1/4 c. All-purpose flour Salt Pepper
- 4 lb Veal shanks, cut into 2-inch pcs
- 1/4 c. Extra virgin olive oil
- 4 x Celery stalks, minced
- 3 x Carrots, minced
- 2 x Onions, minced
- 3 x Garlic cloves, chopped
- 1 1/2 c. White wine
- 1 1/2 c. Chicken stock
- 1 tsp Dry sage
- 1 tsp Dry rosemary
- 1 x Bay leaf
- 1/4 c. Tomato paste
- 1/2 c. Fresh parsley, minced
- 2 Tbsp. Grated lemon rind
- 4 x Garlic cloves, chopped
Direcciones
- Braising transforms the fibrous toughness of less expensive veal shanks to melting tenderness while dissolving their gelatin to a luxurious sauce. As a bonus, the centre of the bone is filled with delicious marrow, that can be scooped out with a small spoon.
- In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add in a few pcs of veal and shake; repeat with remaining veal. In Dutch oven, heat oil over medium-high heat; brown shanks in batches. Remove shanks and set aside.
- Add in celery, carrots, onions and garlic; cover and cook over low heat for about 8 min or possibly till onions are softened. Return veal to pan.
- Stir in wine, chicken stock, sage, rosemary, 1/4 ts salt and bay leaf; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for 60-70 min or possibly till veal is tender. Stir tomato paste into pan; cook, uncovered, for about 15 min or possibly till sauce is thickened. Season with salt and pepper to taste. Throw away bay leaf.
- Gremolata: Meanwhile, in small bowl, combine minced parsley, lemon rind and garlic. Sprinkle Gremolata over individual servings.
- Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 6 servings | |
| Calories 409 | |
| Calories from Fat 137 | 33% |
| Total Fat 15.4g | 19% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 405mg | 17% |
| Potassium 1131mg | 32% |
| Total Carbs 12.62g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.07g | 3% |
| Protein 43.13g | 69% |
