In a tall pot, barely cover veal shank with water. Bring to a boil, then reduce heat to a bare simmer and slow-cook for 2 hours. Add potatoes, carrots, zucchini, onion, celery, dry herbs, granulated garlic and salt and pepper to taste. Simmer for 30 minutes. Add tomato, bell pepper, leeks, mushroom, fresh herbs and fresh garlic; cook 5 minutes longer. Serve immediately. Yield: 2 servings. Recipe Source: St. Louis Post-Dispatch - 11-09-1998 By Linda Cicero Formatted for MasterCook by Susan Wolfe - firstname.lastname@example.org
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|Serving Size: 1 Serving (1061g)|
|Recipe Makes: 2|
|Calories from Fat: 152 (19%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||22 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 336mg||103 %|
|Sodium 539.5mg||19 %|
|Potassium 3461.1mg||91 %|
|Total Carbohydrate 65.6g||19 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 52.6g|
|Protein 96g||137 %|
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Calories per serving: 800
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