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Ингредиенты
- 1 c. Finely Minced Onion
- 2/3 c. Finely Minced Carrot
- 2/3 c. Finely Minced Celery
- 1/4 c. Butter Or possibly Margarine
- 1 tsp Chopped Garlic
- Â Â Lemon Peel, Cut In Strips
- 2 x Veal Shanks *
- 3/4 c. Flour
- 1/2 c. Oil
- 1 c. Dry White Wine
- 1Â 1/2 c. Beef Broth Or possibly More Wine
- 1 lb Can Italian Tomatoes
- Â Â Cut Up, With Juice
- 1/2 tsp Dry Basil, Crushed
- 1/4 tsp Dry Thyme, Crushed
- 2 x Bay Leaves
- 2 x Parsley Sprigs
- Â Â Salt
- Â Â Freshly Grnd Black Pepper
Инструкции
- * Veal shanks should be sawed into 8 pcs about 2 inches long.
- Combine onion, carrot, celery, butter and garlic in large heavy casserole or possibly Dutch oven. Cook over medium heat 8 to 10 min. Add in 2 strips lemon peel and remove from heat. Dredge veal pcs in flour, shaking off any excess. Heat oil in skillet over medium high heat. Brown veal on all sides.
- Arrange on top of vegetables in casserole. Tip skillet and draw off nearly all fat with spoon. Add in wine and boil briskly about 3 min, scraping up any brown bits stuck to pan. Pour over veal. Add in broth, tomatoes and juice, basil, thyme, bay leaves and parsley. Season to taste with salt and pepper.
- Broth should come up to top of veal pcs. If not, add in more. Bring to gentle boil. Cover tightly and bake at 350 F about 2 hrs, carefully turning and basting veal every 20 min. Garnish top with more strips of lemon peel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 4 servings | |
| Calories 528 | |
| Calories from Fat 348 | 66% |
| Total Fat 39.45g | 49% |
| Saturated Fat 9.5g | 38% |
| Trans Fat 0.7g | |
| Cholesterol 31mg | 10% |
| Sodium 568mg | 24% |
| Potassium 507mg | 14% |
| Total Carbs 29.97g | 8% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.95g | 4% |
| Protein 5.23g | 8% |
