Gremolata: mix ingredients and reserve. Source: St Mary Mead Archives Flour, then brown shanks in olive oil. Remove shanks from pan, pour off excess fat, and saute onions and garlic for about 2 minutes on medium-high heat. Put shanks back into pan. Add rest of ingredients (except for tomato paste), cover, and simmer for about 1-1/2 hours. If sauce is not the consistency you wish, add tomato paste. Five minutes before serving, sprinkle gremolata over the top of the shanks. Posted to JEWISH-FOOD digest V97 #063 by Brian Mailman
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|Serving Size: 1 Serving (1580g)|
|Recipe Makes: 4|
|Calories from Fat: 286 (26%)|
|Amt Per Serving||% DV|
|Total Fat 31.7g||42 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 588mg||181 %|
|Sodium 3548mg||122 %|
|Potassium 3840mg||101 %|
|Total Carbohydrate 22.1g||7 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 16.2g|
|Protein 160.2g||229 %|
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Calories per serving: 1082
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