Directions:
- I plastic bag toss flour with pepper.
- Add veal and shake to coat.
- In large skillet heat oil over high heat and brown veal in batches.
- Transfer to bowl with slotted spoon.
- Add wine to pan, cook scraping up brown bits from the bottom of pan for 4 minutes or until reduced by half.
- Add stock and simmer for 5 minutes.
- Add garlic, celery,carrots, leeks, onions, tomatoes, basil, thyme, italian seasoning and veal.
- Reduce heat to medium-low.
- Cover and cook stirring occasionally for about 1 hour or until the veal is tender.
- Stir in parsley, salt, lemon rind and lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 507.07 Kcal (2123 kJ) | ||
| Calories from fat | 264.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.34g | 45% | |
|---|---|---|---|
| Cholesterol | 104.7mg | 35% | |
| Sodium | 593.55mg | 25% | |
| Potassium | 1078.87mg | 23% | |
| Total Carbs | 25.01g | 8% | |
| Sugars | 9.45g | 38% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 30.24g | 60% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.2mg | 12% | |
| Calcium | 81.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 100.6 Kcal (421 kJ) | ||
| Calories from fat | 52.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 45% | |
|---|---|---|---|
| Cholesterol | 20.77mg | 35% | |
| Sodium | 117.76mg | 25% | |
| Potassium | 214.04mg | 23% | |
| Total Carbs | 4.96g | 8% | |
| Sugars | 1.87g | 38% | |
| Dietary Fiber | 0.81g | 16% | |
| Protein | 6g | 60% | |
| Vitamin C | 5.1mg | 43% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 12% | |
| Calcium | 16.1mg | 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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