Try this Braised Veal Shanks with Green Olives and Capers recipe, or contribute your own.
Suggest a better descriptionMake Braised Veal Shanks: Preheat oven to 425F. Pit 1/4 cup olives and chop fine. Lightly crush remaining 1/2 cup olives with side of a large knife. Pat veal shanks dry between paper towels and season with salt and pepper. Dredge top and bottom (not side) of each shank in flour, knocking off excess. In a 12-inch heavy skillet heat 1 tablespoon oil and butter over moderately high heat until foam subsides and brown tops and bottoms of shanks in batches, about 2 minutes on each side. Transfer shanks as browned to a flameproof roasting pan. Wipe out skillet and add remaining tablespoon oil. Heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add garlic and anchovy and cook, stirring, 1 minute. Add chopped olives, zest, capers, rosemary, and wine and boil 5 minutes. Add broth and crushed olives and bring to a boil. Pour broth mixture over shanks and cover tightly with foil. Braise shanks in oven 2 hours, or until meat is tender. Shanks may be prepared up to this point 2 days ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding. Reduce oven temperature to 325F. Transfer shanks with a slotted spoon to another roasting pan or deep oven proof platter and keep warm, covered, in oven. Strain cooking liquid through a sieve into a 1-quart glass measuring cup and reserve solids, discarding zest. Let liquid stand until fat rises to top and skim and discard fat. (There should be about 1 1/2 cups liquid. If necessary, in a saucepan boil liquid until it is reduced.) Add reserved solids to liquid and pour over shanks. Serve shanks sprinkled with gremolata and garnished with caper berries. Make Gremolata: In a small bowl toss all ingredients together well. Makes about 1/3 cup. Serves 6 Posted to KitMailbox Digest by J Pellegrino
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2828g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 782 | ||
Calories from Fat: 684 (87%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 76g | 101 % | |
Saturated Fat 44.7g | 224 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 854.4mg | 29 % | |
Potassium 490.7mg | 13 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 6g | ||
Protein 6.5g | 9 % | |
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: 782
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.