Braising transforms the fibrous toughness of less expensive veal shanks to melting tenderness while dissolving their gelatin to a luxurious sauce. As a bonus, the centre of the bone is filled with delicious marrow, which can be scooped out with a small spoon. In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add a few pieces of veal and shake; repeat with remaining veal. In Dutch oven, heat oil over medium-high heat; brown shanks in batches. Remove shanks and set aside. Add celery, carrots, onions and garlic; cover and cook over low heat for about 8 minutes or until onions are softened. Return veal to pan. Stir in wine, chicken stock, sage, rosemary, 1/4 ts salt and bay leaf; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for 60-70 minutes or until veal is tender. Stir tomato paste into pan; cook, uncovered, for about 15 minutes or until sauce is thickened. Season with salt and pepper to taste. Discard bay leaf. Gremolata: Meanwhile, in small bowl, combine chopped parsley, lemon rind and garlic. Sprinkle Gremolata over individual servings. 6 servings for $19.22 CDN [Mar/95] Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows"
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|Serving Size: 1 Serving (580g)|
|Recipe Makes: 6|
|Calories from Fat: 131 (26%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 227.6mg||70 %|
|Sodium 795.8mg||27 %|
|Potassium 1686.2mg||44 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 20g|
|Protein 63.5g||91 %|
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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.
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