Cut two veal shanks into 2-inch pieces. Roll shanks in flour and saute in butter over high heat until brown on all sides. Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary. Reduce heat, cover and braise for 10 minutes. Add white wine. Cover and gently simmer for 2 hours. The liquid should barely cover the meat. Just before serving, stir in the gremolada. This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice. Source: Bristol Farms Typos by: Karen Mintzias
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 6|
|Calories from Fat: 74 (44%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 23.7mg||7 %|
|Sodium 77.1mg||3 %|
|Potassium 257.4mg||7 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 17.9g|
|Protein 2.5g||4 %|
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Calories per serving: 167
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