Lamb, the best meat ever!!!
Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess.
Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate.
Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables.
In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks.
Cover and cook on LOW setting for 8 to 10 hours.
Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (592g) | ||
Recipe Makes: 4 | ||
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Calories: 569 | ||
Calories from Fat: 176 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 170.7mg | 53 % | |
Sodium 471.4mg | 16 % | |
Potassium 1322.9mg | 35 % | |
Total Carbohydrate 41.1g | 12 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 36g | ||
Protein 49.9g | 71 % | |
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: 569
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