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Ingredientes
- 3 lb veal knuckles, cut into 5 inch pcs
- 1/2 c. flour
- 1 tsp salt
- Â Â freshly grnd black pepper
- 1 tsp oregano
- 3 Tbsp. finely minced parsley
- 2 tsp grated lemon rind
- 2 x cloves garlic, finely
- 2 x carrots, finely minced
- 2 stalk celery, finely
- 2 Tbsp. tomato paste
- 1 c. dry white wine
- 2 Tbsp. oil
- 1 Tbsp. cornstarch dissolved in
- 2 Tbsp. cool water
- 6 slc lemon
Direcciones
- Dishes that require a long cooking period are particularly successful when prepared in a clay pot.
- Soak the pot in water for 10 min. Dredge the veal in flour combined with salt, pepper, oregano, parsley and lemon rind. Place the veal in the pot and add in the garlic, carrots, celery, tomato paste, wine and oil. Cover and place in a cool oven. Adjust the heat to 450F and cook for 1 1/2 hrs. Combine the cornstarch with water and stir into the pot juices. Return to the oven, uncovered, and continue cooking for 10 min till the juices have thickened. Garnish with lemon slices and serve with rice.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 64 | 30% |
| Total Fat 7.28g | 9% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 686mg | 29% |
| Potassium 381mg | 11% |
| Total Carbs 25.25g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.36g | 3% |
| Protein 3.1g | 5% |
