Directions:
- Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
- Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.53 Kcal (1639 kJ) | ||
| Calories from fat | 158.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.57g | 27% | |
|---|---|---|---|
| Cholesterol | 4.92mg | 2% | |
| Sodium | 396.67mg | 17% | |
| Potassium | 966.51mg | 21% | |
| Total Carbs | 21.84g | 7% | |
| Sugars | 10.02g | 40% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 5.69g | 11% | |
| Vitamin C | 13.1mg | 22% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.5mg | 3% | |
| Calcium | 81.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 71.59 Kcal (300 kJ) | ||
| Calories from fat | 28.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 27% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 2% | |
| Sodium | 72.54mg | 17% | |
| Potassium | 176.74mg | 21% | |
| Total Carbs | 3.99g | 7% | |
| Sugars | 1.83g | 40% | |
| Dietary Fiber | 0.76g | 17% | |
| Protein | 1.04g | 11% | |
| Vitamin C | 2.4mg | 22% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.1mg | 3% | |
| Calcium | 14.9mg | 8% | |
* 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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