Directions:
- Heat 2 to 3 teaspoons of the oil in Dutch oven or stock pot over medium heat.
- Brown V (1/2 at a time) on all sides.
- Remove shanks; reserve.
- Add 1 tablespoon oil to pan if needed.
- Cook onion and garlic until tender, about 5 minutes, stirring frequently and scraping up any browned bits.
- Stir in tomatoes with liquid, breaking up tomatoes with spoon.
- Add water, wine, basil, thyme, salt and pepper to pan.
- Return shanks to pan; bring to a boil.
- Reduce heat to low.
- Cover tightly and simmer 1 hour or until meat is tender.
- Remove shanks from pan; cool to touch.
- Remove meat from shanks and return to pan; discard bones.
- Add carrots and continue cooking, covered, until carrots are crisp-tender, about 5 minutes.
- Stir in beans and spinach; heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.04 Kcal (733 kJ) | ||
| Calories from fat | 73.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.19g | 13% | |
|---|---|---|---|
| Sodium | 45.29mg | 2% | |
| Potassium | 418.64mg | 9% | |
| Total Carbs | 18.71g | 6% | |
| Sugars | 7.94g | 32% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 16.5mg | 27% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.6mg | 3% | |
| Calcium | 108.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 26.9 Kcal (113 kJ) | ||
| Calories from fat | 11.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 13% | |
|---|---|---|---|
| Sodium | 6.96mg | 2% | |
| Potassium | 64.34mg | 9% | |
| Total Carbs | 2.87g | 6% | |
| Sugars | 1.22g | 32% | |
| Dietary Fiber | 0.67g | 17% | |
| Protein | 0.36g | 5% | |
| Vitamin C | 2.5mg | 27% | |
| Iron | 0.1mg | 3% | |
| Calcium | 16.6mg | 11% | |
* 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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