In a 2 quart microwave safe casserole cook the 2 tablespoons oil for 2 minutes.
Stir in the bell pepper, onion, garlic, rosemary, salt, pepper, wine and tomato paste. Cook, uncovered, for 5 minutes.
Remove half the vegetable mixture and set it aside.
Lightly oil the shanks with the remaining oil. Sprinkle them with salt and pepper. Arrange the shanks in a triangle over the vegetables remixing in the casserole. Cover and cook for 20 minutes. Then turn the shanks and cook for another 10 minutes.
Spoon the reserved vegetables over the shanks, cover, and cook for 2 minutes. Remove the casserole from the microwave and let it stand for 5 minutes before serving.
For 650-700 watt oven on HIGH
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|Serving Size: 1 Serving (3209g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 2091 (50%)|
|Amt Per Serving||% DV|
|Total Fat 232.3g||310 %|
|Saturated Fat 139.3g||697 %|
|Monounsaturated Fat 73.1g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 877mg||270 %|
|Sodium 4965.4mg||171 %|
|Potassium 9545.7mg||251 %|
|Total Carbohydrate 314.1g||92 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 311.9g|
|Protein 207.5g||296 %|
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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: 4196
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