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Ingredientes
- 2 whl veal shanks
- Â Â Flour
- 4 Tbsp. Butter
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 c. Celery, finely minced
- 1/2 c. Carrots, finely minced
- 1 med Onion, finely minced
- 1 x Garlic clove, chopped
- 1/2 c. Mushrooms, chopped
- 1/2 tsp Sage, crumbled
- 1/2 tsp Rosemary
- 1 lrg Ripe tomato, peeled, seeded and minced
- 2 c. White wine
- 1 x Lemon, rind grated
- 2 Tbsp. Parsley, minced
- 1 x Anchovy (optional), mashed
- 6 x Servings of cooked rice
Direcciones
- Cut two veal shanks into 2-inch pcs. Roll shanks in flour and saute/fry in butter over high heat till brown on all sides. Add in salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary. Reduce heat, cover and braise for 10 min. Add in white wine. Cover and gently simmer for 2 hrs. The liquid should barely cover the meat. Just before serving, stir in the gremolada. This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 6 servings | |
| Calories 155 | |
| Calories from Fat 69 | 45% |
| Total Fat 7.86g | 10% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 462mg | 19% |
| Potassium 257mg | 7% |
| Total Carbs 7.0g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.88g | 2% |
| Protein 1.02g | 2% |
