Directions:
- Dust the veal shanks with the flour blended with the salt. Brown over high heat in the oil and butter. Lower heat, add the water and wine slowly, stirring to blend and let simmer gently. Crush the garlic and mash to a paste with the herbs. Blend in the tomato paste and add this mixture to the broth with the chopped onions and the lemon zest (only the yellow part of the rind, none of the white). Cook covered at least 2 hours, until meat is nearly falling from bones. During last half hour, add carrots and celery stalk and leaves. Cook until carrots are tender. Transfer meat to a platter. Strain the sauce and thicken if desired with 2 tablespoons butter worked into a ball with 2 tablespoons flour and an additional teaspoon minced parsley. Add to sauce, simmer until smooth. Serve with noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 571.88 Kcal (2394 kJ) | ||
| Calories from fat | 202.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.49g | 35% | |
|---|---|---|---|
| Cholesterol | 236.98mg | 79% | |
| Sodium | 1739.79mg | 72% | |
| Potassium | 1266.2mg | 27% | |
| Total Carbs | 22.13g | 7% | |
| Sugars | 4.59g | 18% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 60.27g | 121% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 4mg | 22% | |
| Calcium | 136.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 115.96 Kcal (486 kJ) | ||
| Calories from fat | 41.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 35% | |
|---|---|---|---|
| Cholesterol | 48.05mg | 79% | |
| Sodium | 352.78mg | 72% | |
| Potassium | 256.75mg | 27% | |
| Total Carbs | 4.49g | 7% | |
| Sugars | 0.93g | 18% | |
| Dietary Fiber | 0.78g | 15% | |
| Protein | 12.22g | 121% | |
| Vitamin C | 1.6mg | 13% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.8mg | 22% | |
| Calcium | 27.7mg | 14% | |
* 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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