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Ingredients
US|METRIC
6 SERVINGS
- 7 1/2 veal (about 4-1/2 lbs.)
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 cup all-purpose flour
- 1/4 cup Bertolli® Classico Olive Oil
- 1 carrots
- 1 onions
- 1 stalk celery (finely chopped)
- 1/2 cup dry white wine
- 1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
- 3 Tbsp. flat leaf parsley (finely chopped)
- 1 Tbsp. grated lemon peel
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Directions
- Preheat oven to 375°.
- Tie each veal shank to bone with kitchen twine. Combine flour, salt and pepper in shallow dish. Dip veal in flour mixture, turning to coat.
- Heat Olive Oil in large deep heavy-duty skillet or Dutch oven and brown veal; remove veal from skillet and set aside.
- Arrange veal in 13 x 9-inch heavy roasting pan. Pour sauce mixture over veal. Cover with aluminum foil and bake 1 hour 30 minutes or until veal is tender. To serve, remove twine from veal. Combine parsley with lemon in small bowl. Serve, if desired, over hot cooked mashed potatoes with Sauce. Sprinkle with parsley mixture.
- Cook carrot, onion and celery in same skillet, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 2 minutes. Stir in Sauce. Bring to a boil over high heat. Remove from heat.
NutritionView More
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970Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories970Calories from Fat410 |
% DAILY VALUE |
Total Fat46g71% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol440mg147% |
Sodium1240mg52% |
Potassium1980mg57% |
Protein110g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A35% |
Vitamin C10% |
Calcium8% |
Iron40% |
* 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(2)
Ody 2 months ago
Loved it! Added a bit more wine and less broth and cooked it in the pressure cooker.
Carolyn Ward 5 years ago
Delicious! I used a red wine blend instead of white, and added 1/2 can of beef broth. Served with Parmesan risotto. Used a different marinara that was truffle-flavored, added a bay leaf and omitted the celery, lemon peel, parsely, & flour. Added a box of sliced mushrooms too. (Kind of made it my own!) Loved it! 4 1/2 stars.