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Ryan FitzGerald: "I used large beef shanks instead of smaller veal…" Read More
15Ingredients
90Minutes
640Calories
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Ingredients
US|METRIC
7 SERVINGS
- 3/4 cup all purpose flour
- sea salt
- freshly ground pepper
- 6 veal shanks (about 6 lb. total, each about 1 inch thick)
- 1/2 cup extra virgin olive oil
- 1 yellow onion (chopped)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 2 garlic cloves (minced)
- 1 1/2 cups dry red wine (such as Barolo)
- 1 cup canned tomatoes (or peeled, seeded and chopped fresh)
- 5 cups beef broth
- 1/2 cup fresh flat leaf parsley (minced)
- 1 lemon
- 2 garlic cloves (minced)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol255mg85% |
| Sodium1020mg43% |
| Potassium1470mg42% |
| Protein69g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A40% |
| Vitamin C40% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Ryan FitzGerald 2 years ago
I used large beef shanks instead of smaller veal shanks, but it was fantastic.
Jeff Dammeyer 6 years ago
Delicious, as always! We make this regularly, and it is virtually fool proof. Cutting the fat ring around each shank in a few places with kitchen scissors before browning prevents the meat from curling up. we serve it over penne pasta to soak up the great sauce!