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Suggest a better descriptionGremolata: mix ingredients and reserve. Source: St Mary Mead Archives Flour, then brown shanks in olive oil. Remove shanks from pan, pour off excess fat, and saute onions and garlic for about 2 minutes on medium-high heat. Put shanks back into pan. Add rest of ingredients (except for tomato paste), cover, and simmer for about 1-1/2 hours. If sauce is not the consistency you wish, add tomato paste. Five minutes before serving, sprinkle gremolata over the top of the shanks. Posted to JEWISH-FOOD digest V97 #063 by Brian Mailman
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Serving Size: 1 Serving (1580g) | ||
Recipe Makes: 4 | ||
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Calories: 1082 | ||
Calories from Fat: 286 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 588mg | 181 % | |
Sodium 3548mg | 122 % | |
Potassium 3840mg | 101 % | |
Total Carbohydrate 22.1g | 7 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 16.2g | ||
Protein 160.2g | 229 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1082
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