Directions:
- Preheat oven to 450°F.
- Chop the bay leaves, sage and rosemary, rub the herbs into and outside the shank.
- Season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.
- Press both sides of the shank gently into the flour to coat and shake off any excess flour.
- Put the oil in a roasting pan then add the white wine, veal shank, carrot, onion and celery.
- Bake the shank for 10 minutes.
- Lower the temperature to 425F, cover the veal shank with aluminum foil and cook for an additional 1 1/2 hours, basting the shanks with the chicken stock often.
- Remove the shank from the pan and cut the meat into 1-inch-thick slices.
- Add butter to vegetable drippings in the pan and use as a gravy over the shank slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.86 Kcal (1812 kJ) | ||
| Calories from fat | 249.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.67g | 43% | |
|---|---|---|---|
| Cholesterol | 101.78mg | 34% | |
| Sodium | 431.69mg | 18% | |
| Potassium | 118.87mg | 3% | |
| Total Carbs | 10.73g | 4% | |
| Sugars | 2.04g | 8% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 32.26g | 65% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5mg | 28% | |
| Calcium | 54.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 169.16 Kcal (708 kJ) | ||
| Calories from fat | 97.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.81g | 43% | |
|---|---|---|---|
| Cholesterol | 39.77mg | 34% | |
| Sodium | 168.7mg | 18% | |
| Potassium | 46.45mg | 3% | |
| Total Carbs | 4.19g | 4% | |
| Sugars | 0.8g | 8% | |
| Dietary Fiber | 0.54g | 6% | |
| Protein | 12.61g | 65% | |
| Vitamin C | 0.8mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.9mg | 28% | |
| Calcium | 21.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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