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Ingredientes
- 4 x veal shanks cut 1 1/2 to 2" thick
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â all-purpose flour for dredging
- 1/4 c. vegetable oil
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 sm carrot cut in 1/4" dice
- 1 stalk celery cut in 1/4" dice
- 1 sm red onion cut in 1/4" dice
- 1 c. canned Italian plum tomatoes milled or possibly crushed
- 2 c. dry red wine
- 2 c. veal or possibly chicken stock or possibly
- Â Â low-sodium canned broth
- 1 tsp minced fresh thyme
- 1 tsp minced fresh sage
- 1 tsp minced fresh oregano
- 1/2 tsp freshly-grated lemon zest
Direcciones
- Preheat the oven to 325 degrees. Sprinkle the veal shanks with salt and pepper. Spread about 1/2 c. flour on a plate, and dredge the shanks in flour, shaking off any excess.
- In a heavy ovenproof pot with a lid, heat the vegetable oil over medium heat. Add in the shanks, and cook till lightly browned on both sides, turning once. Transfer to a plate, and turn off the heat. Using paper towels, carefully wipe out the pot.
- Add in the extra virgin olive oil to the pot, and heat over medium heat. Add in the carrot, celery, and onion, and cook till the onion is wilted, about 3 min. Add in the shanks and all the tomatoes, wine, stock, herbs, zest, and salt and pepper to taste, and bring to a simmer. Cover, and bake about 2 1/2 hrs, till the veal is very tender. Taste for salt and pepper, and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 171 | 48% |
| Total Fat 19.34g | 24% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.35g | |
| Cholesterol 64mg | 21% |
| Sodium 113mg | 5% |
| Potassium 508mg | 15% |
| Total Carbs 7.05g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.99g | 2% |
| Protein 16.17g | 26% |
