Preheat the oven to 350 degrees. Season the veal with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 6 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the skillet, add the diced vegetables and the while garlic cloves, and saute them 3 to 4 minutes. When the vegetables have begun to cook and wilt, add the tomato paste and combine thoroughly. Add the white wine and the stock and bring to a boil. Pour the boiling vegetable liquid mixture over the veal shanks in the casserole and braise covered in the oven 1 hour 45 minutes. The veal should be served fork-tender, with the meat just beginning to separate from the bone. S: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9137
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|Serving Size: 1 Serving (777g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 150 (34%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 14.4mg||4 %|
|Sodium 1554.3mg||54 %|
|Potassium 1964mg||52 %|
|Total Carbohydrate 49.9g||15 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 42g|
|Protein 17.7g||25 %|
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Calories per serving: 446
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