
Veal Shanks
Give shanks for a veal dish to remember. For the consumate veal aficianado, this recipe is tried and true. Tender is the bite. Finish off this gourmet offering with a side of fettucine or a bed of rice.
Ingredients
- 4 veal shanks
- 1 salt and freshly ground black pepper
- 1 flour
- 4 tablespoon(s) oil
- 1 onion, sliced
- 2 cup(s) canned and peeled tomatoes; save half the juice
- 1 orange, juiced, with half the rind grated
- 8 ounce(s) red wine
Instructions
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Dust veal with salt, pepper and flour.
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Heat the oil in a cast iron casserole.
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Sear the shanks, two at a time, on both sides.
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Remove shanks and set aside.
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In the same cast iron pan, cook onions over high heat until transparent, stirring with a wooden spoon.
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Add tomatoes and juice; reduce 5 minutes.
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Add orange juice, rind and wine.
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Return shanks to pan, keeping the heat high.
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Season with salt and pepper.
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Simmer, covered, for 1 to 1 hours or until the meat starts to come away from the bone.
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Serve with fettuccine or rice.
Nutrition
Calories: 6140.08kcalCarbohydrates: 149.38gProtein: 1023.87gFat: 138.87gSaturated Fat: 40.18gCholesterol: 3149.6mgSodium: 5856.02mgFiber: 16.33gSugar: 18.34g
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