Directions:
- Season the shanks with salt and pepper, and brown them in a lg. skillet with the olive oil, for about 5 minutes on each side.
- Place the shanks in a lg. ovenproof casserole dish with a tight fitting lid.
- In the same skillet you browned the shanks, saute the vegetables for about 3-4 mins., adding more olive oil, if necessary.
- Add the garlic and tomato paste, and saute for a few minutes more, being careful not to burn the paste or the garlic.
- Add the stock, wine, and herbs, and bring to a boil.
- Pour everything over the shanks, and place the casserole dish in a preheated 350 oven for 1 hours 45 minutes.
- Add salt and pepper, to taste, at the end.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.49 Kcal (898 kJ) | ||
| Calories from fat | 95.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.59g | 16% | |
|---|---|---|---|
| Sodium | 165.26mg | 7% | |
| Potassium | 575.93mg | 12% | |
| Total Carbs | 17.12g | 6% | |
| Sugars | 6.64g | 27% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 2.79g | 6% | |
| Vitamin C | 25mg | 42% | |
| Iron | 1mg | 6% | |
| Calcium | 56.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 88.71 Kcal (371 kJ) | ||
| Calories from fat | 39.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 16% | |
|---|---|---|---|
| Sodium | 68.34mg | 7% | |
| Potassium | 238.18mg | 12% | |
| Total Carbs | 7.08g | 6% | |
| Sugars | 2.75g | 27% | |
| Dietary Fiber | 1.67g | 16% | |
| Protein | 1.15g | 6% | |
| Vitamin C | 10.3mg | 42% | |
| Iron | 0.4mg | 6% | |
| Calcium | 23.5mg | 6% | |
* 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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