| 4 lb Veal shanks, cut into 2-inch pcs |
10 2/3 oz |
$20.00 per pound
|
$13.33 |
| 1/4 c. Extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 4 x Celery stalks, minced |
2/3 celery |
$1.99 per pound
|
$0.12 |
| 3 x Carrots, minced |
1/2 carrots |
$1.49 per pound
|
$0.10 |
| 2 x Onions, minced |
1/3 onions |
$0.79 per pound
|
$0.06 |
| 3 x Garlic cloves, chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 1/2 c. White wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 1 1/2 c. Chicken stock |
1/4 cup |
$0.99 per 14 1/2 ounces
|
$0.14 |
| 1 tsp Dry sage |
1/6 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1 tsp Dry rosemary |
1/6 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
| 1 x Bay leaf |
1/6 bay leaf |
$3.59 per 2 ounces
|
$0.04 |
| 1/4 c. Tomato paste |
2 teaspoons |
$1.29 per 6 ounces
|
$0.08 |
| 1/2 c. Fresh parsley, minced |
1 tablespoon |
$1.09 per cup
|
$0.09 |
| 2 Tbsp. Grated lemon rind |
1 teaspoon |
n/a
|
|
| 4 x Garlic cloves, chopped |
2/3 garlic cloves |
$4.00 per pound
|
$0.02 |
| Total per Serving |
$14.85 |
| Total Recipe |
$89.08 |
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