Directions:
- Trim fat from veal shanks; dredge shanks in flour. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add shanks; cook until browned on all sides. Remove shanks; set aside, and keep warm. Wipe drippings from Dutch oven with a paper towel.
- Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and carrot, and saute until tender. Stir in tomato and next 4 ingredients; add shanks. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Uncover and simmer 30 additional minutes or until shanks are tender.
- Transfer each veal shank to an individual soup bowl; spoon vegetable mixture over meat. If desired, combine parsley, lemon rind, and garlic, and sprinkle evenly over each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.31 Kcal (403 kJ) | ||
| Calories from fat | 9.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 2% | |
|---|---|---|---|
| Cholesterol | 25.35mg | 8% | |
| Sodium | 366.09mg | 15% | |
| Potassium | 236.26mg | 5% | |
| Total Carbs | 9.4g | 3% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 6.57g | 13% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 82.97 Kcal (347 kJ) | ||
| Calories from fat | 8.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 2% | |
|---|---|---|---|
| Cholesterol | 21.84mg | 8% | |
| Sodium | 315.38mg | 15% | |
| Potassium | 203.54mg | 5% | |
| Total Carbs | 8.09g | 3% | |
| Sugars | 2.29g | 11% | |
| Dietary Fiber | 1.06g | 5% | |
| Protein | 5.66g | 13% | |
| Vitamin C | 5.7mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21.2mg | 2% | |
* 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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