* Veal shanks should be sawed into 8 pieces about 2 inches long. ~------------------------------------------------------ ~----------------- Combine onion, carrot, celery, butter and garlic in large heavy casserole or Dutch oven. Cook over medium heat 8 to 10 minutes. Add 2 strips lemon peel and remove from heat. Dredge veal pieces 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 wine and boil briskly about 3 minutes, scraping up any brown bits stuck to pan. Pour over veal. Add 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 pieces. If not, add more. Bring to gentle boil. Cover tightly and bake at 350F about 2 hours, carefully turning and basting veal every 20 minutes. Garnish top with more strips of lemon peel. (C) 1992 The Los Angeles Times
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1424g)|
|Recipe Makes: 4|
|Calories from Fat: 510 (49%)|
|Amt Per Serving||% DV|
|Total Fat 56.7g||76 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 26.1g|
|Polyunsanturated Fat 12g|
|Cholesterol 318.6mg||98 %|
|Sodium 2720.4mg||94 %|
|Potassium 2100.1mg||55 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 33.6g|
|Protein 88.7g||127 %|
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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.
Calories per serving: 1037
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