Braised Veal Shanks Recipe

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Ingredients:

Serving

Directions:

Lay veal in a single layer in a 9x13 inch baking pan. Bake in a 400ºF oven until browned (about 35 minutes). Remove pan from oven; turn veal over. Then add lemon, broth, marjoram, bay leaf, peppercorns, and coriander seeds to pan. Cover tightly with foil, return to oven, and bake until meat is so tender it pulls apart easily (about 1 1/2 hours).
With a slotted spoon, lift veal shanks gently to a warm platter; keep warm.
Pour juices through a fine strainer into a 1 quart measure; press residue in strainer to extract any liquid. Discard residue. (At this point, you may cover and refrigerate veal and pan juices separately until next day. Before continuing, reheat veal, covered, in a 400ºF oven until warm, 15 to 20 minutes. Place on a warm platter; keep warm).
Skim and discard fat from pan juices. Pour pan juices into a wide frying pan; add vinegar and bring to a boil over high heat. Boil, uncovered, until reduced to 1 1/2 to 2 cups (8 to 12 minutes). Mix cornstarch with water. Stir in cornstarch mixture and return to a boil, stirring.
Pour gravy into a small pitcher; offer at the table to pour over meat to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	547.04 Kcal (2290 kJ)
Calories from fat	124.66 Kcal
		% Daily Value*
Total Fat	13.85g	21%
Cholesterol	340.38mg	113%
Sodium	810.91mg	34%
Potassium	1549.72mg	33%
Total Carbs	4.73g	2%
Sugars	1.1g	4%
Dietary Fiber	0.38g	2%
Protein	89.52g	179%
Vitamin C	5.2mg	9%
Iron	4.8mg	27%
Calcium	104.4mg	10%

Amount Per 100 g
Calories	86 Kcal (360 kJ)
Calories from fat	19.6 Kcal
		% Daily Value*
Total Fat	2.18g	21%
Cholesterol	53.51mg	113%
Sodium	127.48mg	34%
Potassium	243.63mg	33%
Total Carbs	0.74g	2%
Sugars	0.17g	4%
Dietary Fiber	0.06g	2%
Protein	14.07g	179%
Vitamin C	0.8mg	9%
Iron	0.8mg	27%
Calcium	16.4mg	10%

* 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.

Tastes

salty
savory
bitter
sweet

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