Olive oil and butter in your pan. Salt and pepper veal shanks, flour them and fry them on all sides then remove from pan.
Add onion, carrot and celery and saute for 10 minutes then add pancetta and saute for two minutes, then add garlic and saute for one more minute.
Add tomato paste and cook for one minute then deglaze with white wine and cook for two minutes.
Add fresh herbs, peeled tomatoes, veal or chicken stock and veal shanks.
Cover and cook for two hours until cooked and tender.
Meanwhile make your risotto.
Remove veal shanks and pass sauce through a french sieve and return sauce to pan, cook to reduce sauce by half.
Plate with risotto, shanks sauce and gremolata and serve with mint pea recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5964g)|
|Recipe Makes: Servings|
|Calories from Fat: 2195 (31%)|
|Amt Per Serving||% DV|
|Total Fat 243.8g||325 %|
|Saturated Fat 80.7g||404 %|
|Monounsaturated Fat 91.1g|
|Polyunsanturated Fat 24.3g|
|Cholesterol 4156.3mg||1279 %|
|Sodium 6056.2mg||209 %|
|Potassium 18283mg||481 %|
|Total Carbohydrate 72.3g||21 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 63.4g|
|Protein 1055.4g||1508 %|
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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: 7044
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