A Classic Italian Dish with Just A Few Little Tweaks.
In a pan heat 2 tablespoons of the oil and the butter over a moderately high heat until the foam subsides, in the fat brown the veal shanks, and transfer them to a plate.
Pour off the fat from the pan, add the remaining 3 tablespoons of oil, and in it cook the onion, the carrot, the celery, the garlic, the bay leaves, and salt and pepper to taste, over a moderate heat, stirring, until the vegetables are softened.
Return the shanks to the pan, add the thyme, the 5 parsley sprigs, the strips of lemon zest, the beans, the tomatoes, the wine, and the stock, and bring the liquid to a boil.
Braise covered, in the middle of a preheated 350F. Oven, basting the shanks every 30 minutes, for 2 hours.
Transfer the shanks with a slotted spoon to a plate, and keep them warm, covered.
Discard the thyme sprigs and the bay leaves and in a blender or food processor puree the vegetable mixture in batches, (For a chunky sauce, pur?e half the vegetable mixture and stir the pur?e into the remaining vegetable mixture).
Serve the veal shanks topped with the sauce and sprinkled with the Gremolata, garnish each serving with an additional parsley sprig.
It never seemed to make a difference if we were in the England either in London or down in the country or in Palm Springs this dish must have been one of the most well-liked with Lord and Lady H and their guests as I always seemed to be cooking it.
Lord H couldn?t tolerate rice which is what I served with the veal shanks so I used to make a dish of Orzo (pasta in the shape of rice grains) for him, it wasn''t long before just about everyone wanted the Orzo.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (670g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 650 | ||
Calories from Fat: 337 (52%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 37.4g | 50 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 261.9mg | 81 % | |
Sodium 492.4mg | 17 % | |
Potassium 1477.2mg | 39 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 16.3g | ||
Protein 56.7g | 81 % | |
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: 650
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.