Highly season the veal shanks on both sides with salt and pepper.
Heat 1/2 cup oil in a large Dutch oven.
Dredge the shanks in the flour, shake off any excess flour.
Sear the shanks on both sides until golden brown. Add the onions, fennel, and garlic. Cook for 4 minutes, stirring.
Add the wine, tomatoes and stock. Bring to a boil, cover and place in the oven. Cook for 1 1/2 hours or until the meat is so tender it falls from the bone.
Adjust the seasonings.
Top with chopped oregano, olives, and feta.
Serve with Rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (749g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 74 (13%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 24.7mg||8 %|
|Sodium 38912.7mg||1342 %|
|Potassium 1318.2mg||35 %|
|Total Carbohydrate 96g||28 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 89.3g|
|Protein 18.1g||26 %|
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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: 573
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