Ingredients:
- 8 to 10 large 2 1/2-inch- thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone
- all-purpose flour for dredging the veal shanks
- a cheesecloth bag containing 6 fresh parsley sprigs, 4 fresh thyme sprigs, and 1 bay leaf
Directions:
- Season the veal shanks with salt and pepper and dredge them in the flour, shaking off the excess. In a heavy skillet heat 3 tablespoons of the butter and 3 tablespoons of the oil over moderately high heat until the foam subsides, in the fat brown the veal shanks in batches, adding some of the additional butter and oil as necessary and transferring the shanks as they are browned to a platter. Add the wine to the skillet, boil the mixture, scraping up the brown bits clinging to the bottom and sides of the skillet, until the liquid is reduced to about 1/2 cup, and reserve the wine mixture in a small bowl.
- In a flameproof casserole just large enough to hold the veal shanks in one layer cook the onion, the carrots, the celery, and the garlic in the remaining 4 tablespoons butter over moderately low heat, stirring occasionally, until the vegetables are softened and add the shanks with any juices that have accumulated on the platter, the reserved wine mixture, and enough of the broth to almost cover the shanks. Spread the tomatoes over the shanks, add the cheesecloth bag, the salt, and pepper to taste, and bring the liquid to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325°F. oven for 2 hours, or until the veal is tender. Transfer the shanks with a slotted spoon to an ovenproof serving dish, discard the strings, and keep the shanks warm. Strain the pan juices into a saucepan, pressing hard on the solids, and skim the fat. Boil the juices for 15 minutes, or until they are reduced to about 3 cups, baste the shanks with some of the reduced juices, and bake them, basting them 3 or 4 times with some of the remaining juices, for 10 minutes more, or until they are glazed.
- Make the gremolata while the veal is baking: In a bowl stir together the parsley, the zest, and the garlic.
- Sprinkle the veal shanks with the gremolata, pour some of the juices around them, and serve the remaining juices separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.98 Kcal (1721 kJ) | ||
| Calories from fat | 276.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.73g | 47% | |
|---|---|---|---|
| Cholesterol | 53.43mg | 18% | |
| Sodium | 1200.09mg | 50% | |
| Potassium | 682.99mg | 15% | |
| Total Carbs | 15.09g | 5% | |
| Sugars | 6.99g | 28% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 43mg | 72% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.5mg | 3% | |
| Calcium | 79.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 75.08 Kcal (314 kJ) | ||
| Calories from fat | 50.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 47% | |
|---|---|---|---|
| Cholesterol | 9.76mg | 18% | |
| Sodium | 219.25mg | 50% | |
| Potassium | 124.78mg | 15% | |
| Total Carbs | 2.76g | 5% | |
| Sugars | 1.28g | 28% | |
| Dietary Fiber | 0.59g | 13% | |
| Protein | 0.43g | 5% | |
| Vitamin C | 7.8mg | 72% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.1mg | 3% | |
| Calcium | 14.5mg | 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.
Try this similar recipes
-
Red Wine Brasato with Glazed Root Vegetables
Hearty red wine (such as cabernet sauvignon, zinfandel, o... and 20 more.. -
Julie's Vegetable Soup
Olive oil, Minced garlic, Balsamic vinegar, Onion, chopped and 14 more.. -
Italian Sausage Soup II
Olive oil, Italian sausage, casings removed, Chopped onion and 11 more.. -
Mushroom Bolognese
Butter, Olive oil, Portobello mushrooms, chopped and 11 more.. -
Curried Lentil and Butternut Squash Soup
Olive oil, Butternut squash, cubed, peeled and roasted and 10 more.. -
Pasta, Sausage and Bean Soup
Olive oil, Italian sausages , castings removed and 12 more.. -
Lasagne Bolognese with Spinach
Olive oil, Sliced pancetta, finely chopped and 18 more.. -
Chicken With Lemon and Basil (Kotopoulo Lemonato)
Butter, Olive oil, Chicken quarters and 10 more.. -
Short Ribs Provencale
Olive oil, Boneless beef short ribs, Onion, finely chopped and 12 more.. -
Tortellini Bolognese
Olive oil, Bacon, finely chopped, Onion, finely chopped and 15 more.. -
Mushroom Barley and Collards Soup
Olive oil, Mushrooms, sliced, Onion, sliced and 11 more.. -
Winter Soup
Olive oil and 17 more.. -
Sweet Potato Bisque
Olive oil, Bacon, diced, Diced onion, Diced carrot and 9 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
