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Name: Braised Veal Shanks
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 Sprigs rosemary; 1-1/2" long; 1 pn Black pepper; to taste; 1 c Celery; diced; 1 1/4 c White wine; 1 c Carrots; diced; 4 lb Veal shank; cut in equal; 1/2 oz Dried porcini mushrooms; 2 qt Veal stock; 1 pn Salt to taste; 1 c Warm water; 5 Garlic; 1 lb Onions; diced; 1/2 c Flour; 1 1/4 c olive oil

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INGREDIENTS

3 Sprigs rosemary; 1-1/2" long
1 pn Black pepper; to taste
1 c Celery; diced
1 1/4 c White wine
1 c Carrots; diced
4 lb Veal shank; cut in equal
1/2 oz Dried porcini mushrooms
2 qt Veal stock
1 pn Salt ; to taste
1 c Warm water
5 Garlic
1 lb Onions; diced
1/2 c Flour
1 1/4 c olive oil

Servings

INSTRUCTIONS

STEP ONE: Prepare Porcini Mushrooms-- Reconstitute porcini mushrooms in 1 cup warm water, then drain--reserving liquid--and dice fine. STEP TWO: Season veal shank with salt and pepper. Dust with flour. In an ovenproof pan, brown veal in hot olive oil until golden. Remove veal from pan. Add next 5 ingredients to pan, saute?until browned. Add reserved mushroom liquid and wine to vegetables and reduce liquid by one-half. Add mushrooms and veal stock. Bring to a boil. Cover with foil and bake in a preheated 375F oven approximately 2 hours. Remove meat from juice. Keep warm. Reduce juice by one-half and pour over veal. Serve with risotto on the side. Per serving: 1331 Calories (kcal); 83g Total Fat; (58% calories from fat); 101g Protein; 33g Carbohydrate; 354mg Cholesterol; 2684mg Sodium Food Exchanges: 1 Grain(Starch); 13 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Recipe by: Carlucci on Halsted Street, Chicago Converted by MM_Buster v2.0n.

NOTES

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Braised Veal Shanks

3 Sprigs rosemary; 1-1/2" long
1 pn Black pepper; to taste
1 c Celery; diced
1 1/4 c White wine
1 c Carrots; diced
4 lb Veal shank; cut in equal
1/2 oz Dried porcini mushrooms
2 qt Veal stock
1 pn Salt to taste
1 c Warm water
5 Garlic
1 lb Onions; diced
1/2 c Flour
1 1/4 c olive oil

STEP ONE: Prepare Porcini Mushrooms-- Reconstitute porcini mushrooms  in 1 cup warm water, then drain--reserving liquid--and dice fine.    STEP TWO: Season veal shank with salt and pepper. Dust with flour. In  an ovenproof pan, brown veal in hot olive oil until golden. Remove  veal from pan. Add next 5 ingredients to pan, saute?until browned.  Add reserved mushroom liquid and wine to vegetables and reduce liquid  by one-half. Add mushrooms and veal stock. Bring to a boil. Cover  with foil and bake in a preheated 375F oven approximately 2 hours.  Remove meat from juice. Keep warm. Reduce juice by one-half and pour  over veal. Serve with risotto on the side.    Per serving: 1331 Calories (kcal); 83g Total Fat; (58% calories from  fat); 101g Protein; 33g Carbohydrate; 354mg Cholesterol; 2684mg  Sodium Food Exchanges: 1 Grain(Starch); 13 1/2 Lean Meat; 3  Vegetable; 0 Fruit;   13 1/2    Fat; 0 Other Carbohydrates    Recipe by: Carlucci on Halsted Street, Chicago      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (670g)
Recipe Makes: 4 servings

Calories: 290
Calories from Fat: 155 (53%)

Amt Per Serving		% DV

	Total Fat 17.2g	23 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 27.9mg		1 %
Potassium 301.9mg		8 %
Total Carbohydrate 28g		8 %
	Dietary Fiber 3g	12 %
	Sugars, other 25g
Protein 3.8g		5 %
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.

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Calories per serving: 290

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