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Ingredientes
- 1 x clove garlic, chopped
- 1 med onion, minced
- 1 med carrot, minced
- 1 Tbsp. tomato paste
- 1 quart red wine
- 3/4 quart stock
- 4 lrg veal shanks
- 2 ounce brandy
- 1 Tbsp. arrowroot
- 1 ounce butter
- Â Â extra virgin olive oil for sauteing and coating shanks
Direcciones
- Satute onion, carrot, and garlic in a little extra virgin olive oil. When onions are golden brown, add in tomato paste. Cook down. Add in wine and stock. Simmer for 2 hrs.
- Season and oil shanks; roast in medium oven till brown. Dissolve arrowroot in cool brandy.
- Strain stock. Add in brandy mix to stock.
- Cook a little longer with 1 oz of butter.
- Braise the veal shanks in the stock till tender (about 1 to 1-1/2 hrs).
- Serve before meat falls off bone.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1924g | |
| Calories 1268 | |
| Calories from Fat 219 | 17% |
| Total Fat 24.91g | 31% |
| Saturated Fat 15.44g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 2722mg | 113% |
| Potassium 2115mg | 60% |
| Total Carbs 44.12g | 12% |
| Dietary Fiber 4.0g | 13% |
| Sugars 14.64g | 10% |
| Protein 11.85g | 19% |
