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Ingredientes
- 1/4 c. extra virgin olive oil
- 2 piece veal shank - (8 ounce ea) Creole seasoning to taste
- 2 x celery stalks diced
- 3 sm carrots peeled, and sliced into 1/4" rounds
- 1/2 x onion large diced Salt to taste Freshly-grnd black pepper to taste
- 3 x Roma tomatoes peeled, minced (or possibly 1 small can whole tomatoes or possibly 2 tbspns of tomato paste)
- 2 x rosemary sprigs
- 2 x thyme sprigs
- 1 1/2 c. red wine
- 2 1/2 c. chicken stock
- 3 c. cooked rice Minced fresh parsley
Direcciones
- In a medium sauce pot, add in the extra virgin olive oil. Season both sides of the veal shanks with Creole seasoning. Add in the seasoned veal shanks to the oil. Brown the shanks on both sides, about 5 min per side.
- Add in the celery, carrots and onions. Season with salt and pepper. Saute/fry for 5 min. Add in the tomato, rosemary and thyme. Add in the red wine. Add in 2 1/2 c. of stock to cover the veal.
- Bring to a boil. Reduce to a simmer and cover. Simmer for 1 1/2 to 2 hrs, till the meat is very tender. Season to taste. Serve with rice. Garnish with parsley and Creole seasoning.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 956g | |
| Recipe makes 2 servings | |
| Calories 779 | |
| Calories from Fat 250 | 32% |
| Total Fat 28.38g | 35% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 557mg | 23% |
| Potassium 1100mg | 31% |
| Total Carbs 86.47g | 23% |
| Dietary Fiber 6.2g | 21% |
| Sugars 8.68g | 6% |
| Protein 11.44g | 18% |
