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Veal Shanks Milan-Style Recipe
|Veal shanks||6 (About 2 Inches)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, finely chopped|
|Carrot||1 , finely chopped|
|Stalk celery||1 , finely chopped|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Canned crushed italian-style tomatoes||28 Ounce (1 Can)|
|Chopped parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Freshly ground pepper||To Taste|
|Chopped parsley||1 Tablespoon (Additional Amount)|
Serving size: Complete recipe
Calories 3718 Calories from Fat 1308
% Daily Value*
Total Fat 147 g225.7%
Saturated Fat 32.2 g160.9%
Trans Fat 0 g
Cholesterol 1529.9 mg
Sodium 3270.4 mg136.3%
Total Carbohydrates 143 g47.8%
Dietary Fiber 24.6 g98.3%
Sugars 14.7 g
Protein 416 g831%
Vitamin A 394.4% Vitamin C 260.5%
Calcium 87.2% Iron 186.5%
*Based on a 2000 Calorie diet
Heat oil in a large heavy casserole.
Add veal to casserole.
Brown on all sides over medium heat.
Remove meat from casserole.
Add onion, carrot and celery.
Saute until lightly browned.
Return veal to casserole.
Stir in wine.
When wine is reduced by half, add tomatoes.
Cover casserole and reduce heat.
Simmer 1-1/2 hours or until meat falls away from the bone.
Add 2 tablespoons parsley and garlic.
Season with salt and pepper.
Arrange meat and sauce on a warm platter.
Garnish with additional parsley.