Magazine recipe
Thoroughly rub shanks with dry seasoning. Let rest for at least one hour. Heat olive oil in roasting pan until smoking. Brown shanks on all sides. Add red wine, peppers, garlic, carrots and fresh herbs. Add enough brown stock to cover. Cover with foil and cook at 450 degrees for 2 hours. Remove from oven and let dish rest for at least 1 hour. Skim excess fat off top. Reheat to serve.
Shanks are actually better if refrigerated for at least one day and then reheated gently. May be held refrigerated for up to 4 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1990g) | ||
Recipe Makes: Servings | ||
|
||
Calories: 4736 | ||
Calories from Fat: 3581 (76%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 397.9g | 531 % | |
Saturated Fat 189g | 945 % | |
Monounsaturated Fat 152.4g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 3339.8mg | 1028 % | |
Sodium 1028.7mg | 35 % | |
Potassium 5599mg | 147 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 12.1g | 48 % | |
Sugars, other 24.8g | ||
Protein 240.5g | 344 % | |
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. |
Calories per serving: 4736
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.