Try this Braised Veal Shanks with Carrots, Parsnips And Turnips recipe, or contribute your own.

Still searching for what to cook ?

Name: Braised Veal Shanks with Carrots, Parsnips And Turnips
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; surrounded by meat; ; 10-ounce portions; 3 tb olive oil; 4 Veal shanks; with the bone; 2 tb Tomato paste; 1 c Chicken Stock; 1 c Diced carrots; ; the center; Salt; ; cut into 8 to; 1/2 c Diced turnips; Chopped fresh thyme; 4 Cloves garlic; left whole,; 1 c Diced parsnips; 1 c Dry white wine

Find the most delicious recipes here

INGREDIENTS

; surrounded by meat
; 10-ounce portions
3 tb olive oil
4 Veal shanks; with the bone
2 tb Tomato paste
1 c Chicken Stock
1 c Diced carrots
; the center
Salt
; cut into 8 to
1/2 c Diced turnips
Chopped fresh thyme
4 Cloves garlic; left whole,
1 c Diced parsnips
1 c Dry white wine

Servings

INSTRUCTIONS

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

NOTES

Alert editor

Braised Veal Shanks with Carrots, Parsnips And Turnips

; surrounded by meat
 ; 10-ounce portions
3 tb olive oil
4 Veal shanks; with the bone
2 tb Tomato paste
1 c Chicken Stock
1 c Diced carrots
 ; the center
 Salt
 ; cut into 8 to
1/2 c Diced turnips
 Chopped fresh thyme
4 Cloves garlic; left whole,
1 c Diced parsnips
1 c Dry white wine

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

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (777g)
Recipe Makes: 1 servings

Calories: 446
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 %
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.

About Our Nutrition Facts

Calories per serving: 446

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe