Preheat oven to 180 degrees.
Heat vegetable oil in a large Dutch oven over medium-low heat until very hot.
Place flour in a shallow dish.
Season veal shanks with salt and pepper; dredge in flour, shaking off excess.
Add shanks to Dutch oven (they should sizzle immediately). Cook, turning, until browned on all sides, 10 to 15 minutes. Remove veal shanks from Dutch oven and set aside.
Add onion, carrots, and celery to Dutch oven; cook, stirring, until softened and lightly browned, 8 to 10 minutes.
Add bay leaf, thyme, oregano, tomatoes, wine, and stock.
Return veal shanks to Dutch oven and bring to a simmer.
Cover and transfer to oven; cook, checking occasionally to make sure the liquid is still simmering, until meat is very tender, about 2 1/2 hours.
Remove from oven and transfer shanks to a platter; cover with aluminum foil to keep warm.
Place Dutch oven over medium heat; simmer until sauce is thickened, about 15 minutes. Season with salt and pepper. Return shanks to Dutch oven to heat through and coat with sauce. Sprinkle with chopped parsley.
Serve with risotto or similar
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (702g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 247 (35%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 15g|
|Cholesterol 0mg||0 %|
|Sodium 82.8mg||3 %|
|Potassium 1094.6mg||29 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 23.3g|
|Protein 2.3g||3 %|
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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: 705
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