Directions:
- Season veal shanks with salt and pepper.
- Brown on both sides in hot oil and butter.
- Remove shanks from pan.
- In the same pan saute onion carrots celery and garlic for 5 minutes.
- Add beef broth and canned tomatoes.
- Put everything in the slow cooker and cook on low for 4 hours.
- Drain and strain all the liquid into a pot and reduce to one third.
- Taste and reseason.
- Put shanks back into the juice and reheat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.64 Kcal (622 kJ) | ||
| Calories from fat | 93.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.43g | 16% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 419.96mg | 17% | |
| Potassium | 418.31mg | 9% | |
| Total Carbs | 10.62g | 4% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 4.22g | 8% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 50.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 56.93 Kcal (238 kJ) | ||
| Calories from fat | 35.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 16% | |
|---|---|---|---|
| Cholesterol | 5.85mg | 5% | |
| Sodium | 160.84mg | 17% | |
| Potassium | 160.21mg | 9% | |
| Total Carbs | 4.07g | 4% | |
| Sugars | 1.83g | 19% | |
| Dietary Fiber | 1.1g | 12% | |
| Protein | 1.62g | 8% | |
| Vitamin C | 3.2mg | 14% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.2mg | 2% | |
| Calcium | 19.4mg | 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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