Directions:
- Trim fat from veal shanks. Combine flour, salt, and 1/4 teaspoon pepper; dredge veal shanks in flour mixture. Heat oil in a Dutch oven over medium-high heat; add veal shanks, and cook until browned on both sides. Drain and pat dry with paper towels; set aside, and keep warm. Wipe drippings from Dutch oven with a paper towel.
- Coat Dutch oven with cooking spray. Place over medium-high heat until hot; add onion and garlic, and saute until tender. Return veal to Dutch oven. Add tomatoes, vermouth, and rosemary; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until veal is tender, turning once. Transfer veal to a serving platter; keep warm. Stir beans into tomato mixture; cook over medium heat until thoroughly heated. Spoon bean mixture over veal; sprinkle with parsley and 1/4 teaspoon pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.74 Kcal (556 kJ) | ||
| Calories from fat | 29.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 5% | |
|---|---|---|---|
| Cholesterol | 21.26mg | 7% | |
| Sodium | 215.2mg | 9% | |
| Potassium | 202.2mg | 4% | |
| Total Carbs | 12.23g | 4% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 6.78g | 14% | |
| Vitamin C | 11.1mg | 19% | |
| Iron | 1mg | 5% | |
| Calcium | 32mg | 3% | |
| Amount Per 100 g | |||
| Calories | 110.65 Kcal (463 kJ) | ||
| Calories from fat | 24.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 5% | |
|---|---|---|---|
| Cholesterol | 17.72mg | 7% | |
| Sodium | 179.39mg | 9% | |
| Potassium | 168.56mg | 4% | |
| Total Carbs | 10.2g | 4% | |
| Sugars | 1.21g | 6% | |
| Dietary Fiber | 1.26g | 6% | |
| Protein | 5.65g | 14% | |
| Vitamin C | 9.3mg | 19% | |
| Iron | 0.8mg | 5% | |
| Calcium | 26.7mg | 3% | |
* 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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