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Ingredients
- 4pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3½ pounds
- Flour for dredging
- Salt to taste, if desired
- Freshly ground pepper to taste
- ¼cup olive oil
- 1cup finely chopped onions
- 1teaspoon finely minced garlic
- ¼pound fresh mushrooms, cut into ½-inch cubes, about 1¼ cups
- ½cup dry white wine
- 1cup fresh or canned chicken broth
- 2teaspoons chopped fresh or dried rosemary
Nutritional analysis per serving (4 servings)
473 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 41 grams protein; 877 milligrams sodium
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
Preheat oven to 375 degrees.
- Step 2
Dredge the pieces of shank in flour seasoned with salt and pepper.
- Step 3
Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
- Step 4
Pour off the fat from the skillet. Scatter the onions, garlic and mushrooms around the meat, and cook, stirring, until the vegetables are wilted.
- Step 5
Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth and rosemary, and bring to the boil. Cover closely and place in the oven. Bake one hour and 15 minutes.
Private Notes
Comments
Absolutely delicious. Used center-cut veal shanks (now relatively reasonable given that meat prices are way up and veal is out of favor). No fat to speak of so I needed to add a bit more oil to cook vegetables. Removed meat prior to cooking vegetables and then added meat back when I added the broth to the pot. Served with saffron risotto. Might double sauce next time and serve over mashed potatoes.