Veal Shanks With Vegetables
Updated August 15, 2023
- Total Time
- About 1 hour 45 minutes
- Rating
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Ingredients
1 veal shank, about 3 pounds
4 cloves garlic, cut lengthwise into 3 strips
Freshly ground pepper to taste
4 cups fresh or canned chicken broth
2 cups water
¼ cup dark soy sauce
2 whole cloves
1 teaspoon anise seed
1 cup dry white wine
1 ½ cups scallions cut into 1-inch lengths
5 cups coarsely chopped kale
½ head Chinese cabbage, coarsely chopped (about 5 cups)
12 baby carrots, peeled
½ cup chopped fresh coriander
½ pound snow peas
1 ½ cups bean sprouts
Nutritional analysis per serving (6 servings)
14 grams carbs; 173 milligrams cholesterol; 365 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 5 grams fiber; 1464 milligrams sodium; 50 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make small incisions around the veal shank and insert the strips of garlic. Rub the shank with pepper.
- Step 2
In a large kettle, combine the veal shank, broth, water, soy sauce, cloves, anise seed and wine. Bring to a boil, cover and simmer for one hour and 15 minutes, or until tender. Add the scallions, kale, Chinese cabbage and carrots. Cook for 15 minutes. Add the coriander, snow peas and bean sprouts. Cook for five minutes. Taste for seasonings and serve.
Private Notes