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Ingredients
4 pieces of shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 ½ pounds
Flour for dredging
Salt to taste, if desired
Freshly ground pepper to taste
¼ cup olive oil
1 cup finely chopped onions
1 teaspoon finely minced garlic
½ cup dry white wine
½ cup fresh or canned chicken broth
Juice of ½ lemon
½ teaspoon dried thyme
2 sprigs fresh parsley
½ teaspoon grated lemon rind
Nutritional analysis per serving (4 servings)
14 grams carbs; 650 milligrams cholesterol; 1344 calories; 30 grams monosaturated fat; 5 grams polyunsaturated fat; 24 grams saturated fat; 67 grams fat; 2 grams fiber; 2161 milligrams sodium; 156 grams protein; 2 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
Dredge the pieces of shank in flour seasoned with salt and pepper.
- Step 2
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 browned all over.
- Step 3
Pour off the fat from the skillet. Scatter the onions and garlic around the meat, and cook, stirring, until the vegetables are wilted.
- Step 4
Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth, lemon juice, thyme and parsley, and stir. Cover closely and bring to the boil. Cook over moderate heat one hour and 15 minutes. Stir in the lemon rind and serve.
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