Directions:
- Heat the oil in a pan and cook the shanks in batches until browned; transfer to a baking dish.
- Heat the butter in a pan and add the garlic and flour, cook stirring until the flour is lightly browned.
- Remove from the heat and gradually stir in the stock, wine and tomato puree, simmer uncovered for about 20 minutes until the sauce is slightly thickened.
- Pour the sauce over the shanks and bake covered in a moderately slow oven for 1-1/2 hours at 160dC 325D F.
- Add the onion, basil and tomatoes and bake covered for about a further 20 minutes or until the mixture boils.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1264.55 Kcal (5294 kJ) | ||
| Calories from fat | 789.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.77g | 135% | |
|---|---|---|---|
| Cholesterol | 397.92mg | 133% | |
| Sodium | 503.19mg | 21% | |
| Potassium | 1140.59mg | 24% | |
| Total Carbs | 11.3g | 4% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 93.41g | 187% | |
| Vitamin C | 10.5mg | 18% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 10.6mg | 59% | |
| Calcium | 88.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 182.45 Kcal (764 kJ) | ||
| Calories from fat | 113.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.66g | 135% | |
|---|---|---|---|
| Cholesterol | 57.41mg | 133% | |
| Sodium | 72.6mg | 21% | |
| Potassium | 164.56mg | 24% | |
| Total Carbs | 1.63g | 4% | |
| Sugars | 0.43g | 12% | |
| Dietary Fiber | 0.21g | 6% | |
| Protein | 13.48g | 187% | |
| Vitamin C | 1.5mg | 18% | |
| Iron | 1.5mg | 59% | |
| Calcium | 12.7mg | 9% | |
* 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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