Directions:
- Preheat the oven to 375°F Put the shanks in a large pot and add just enough water to cover the shanks. Season with celery tops, parsley, thyme, bay leaf, garlic, salt and pepper. Cover and simmer on the stovetop for 1 hour. Remove the shanks from the broth; strain the broth and reserve. Roll shanks in seasoned flour (dumping the flour, tarragon and savory into a large bag, shaking to meld then adding the shanks, one at a time works well). Mix the wine and oil together and pour over meat. Bake in the preheated oven for 1 hour or until crisply browned. Turn occasionally and baste frequently with the wine/oil mixture. Make gravy from the leftover flour, the pan drippings and the reserved broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.1 Kcal (1051 kJ) | ||
| Calories from fat | 150.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.67g | 26% | |
|---|---|---|---|
| Sodium | 751.63mg | 31% | |
| Potassium | 43.67mg | 1% | |
| Total Carbs | 15.83g | 5% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 294.7 Kcal (1234 kJ) | ||
| Calories from fat | 176.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.57g | 26% | |
|---|---|---|---|
| Sodium | 882.12mg | 31% | |
| Potassium | 51.26mg | 1% | |
| Total Carbs | 18.58g | 5% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 2.06g | 7% | |
| Protein | 2.7g | 5% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.1mg | 5% | |
| Calcium | 53.3mg | 5% | |
* 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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