Directions:
- Wipe the veal shanks with a damp paper towel, set aside.
- Combine flour, salt and black pepper. Coat the veal shanks with the flour mixture shaking off excess flour.
- Heat olive oil in heavy pot. Saute the veal shanks, turning them until all sides are nicely browned. Remove from pot and keep warm.
- Add onions, carrots, celery and garlic to the pot. Saute for abot 5 minute.
- Add tomatoes, wine, basil, thyme and bay leaf. Mix well and bring to boiling. Return veal shanks to pot and simmer covered for about 2 hours.
- Add the parsley transfer to a serving dish and serve hot.
- Good served with saffron rice and fresh green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.08 Kcal (402 kJ) | ||
| Calories from fat | 1.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 424.15mg | 18% | |
| Potassium | 385.71mg | 8% | |
| Total Carbs | 15.15g | 5% | |
| Sugars | 5.16g | 21% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 2.26g | 5% | |
| Vitamin C | 17.2mg | 29% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 43.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 50.37 Kcal (211 kJ) | ||
| Calories from fat | 0.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 222.34mg | 18% | |
| Potassium | 202.19mg | 8% | |
| Total Carbs | 7.94g | 5% | |
| Sugars | 2.71g | 21% | |
| Dietary Fiber | 1.41g | 11% | |
| Protein | 1.19g | 5% | |
| Vitamin C | 9mg | 29% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.3mg | 3% | |
| Calcium | 22.6mg | 4% | |
* 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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