2 lbs veal shanks, cut into short lengths
¼ cup all-purpose flour
¼ cup butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
⅔ cup dry white wine
⅔ cup beef stock
14½ oz diced tomatoes, (1 can)
salt and pepper, to taste
For Gremolata:
½ cup fresh flat leaf parsley, chopped
1 clove garlic, minced
2 tsp lemon zest, grated
Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside.
Remove to a bowl, and keep warm. Add crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1½ hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
Gremolata:
In a small bowl, mix together the parsley, garlic, and lemon zest. Sprinkle the gremolata over the veal just before serving.
Serve and enjoy.
Sugar: 6g
:
Calcium: 120mg
Calories: 471kcal
Carbohydrates: 18g
Cholesterol: 170mg
Fat: 20g
Fiber: 3g
Iron: 4mg
Potassium: 1187mg
Protein: 47g
Saturated Fat: 5g
Sodium: 571mg
Vitamin A: 4268IU
Vitamin C: 25mg
