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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 73 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked. Dust veal shanks with flour. | 2. Heat butter and olive oil in a large skillet over medium heat. Add onion and carrot; cook and stir until softened, about 5 minutes. Add veal shanks; cook until browned, 3 to 5 minutes per side. Pour in white wine and simmer until reduced, about 5 minutes. | 3. Stir tomato puree, salt, and pepper into the skillet. Pour in beef stock gradually, stirring between each addition. Reduce heat to medium-low, cover, and cook, turning veal shanks occasionally, until tender, about 55 minutes. | 4. Mix parsley and lemon zest together in a small bowl. Stir into the skillet. Cook until flavors combine, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal shank	4		sliced	2050.272	0.0	347.4576	63.1411
purpose flour	1	dash		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1	tablespoon	chopped	4.0	0.934	0.11	0.01
carrot	1	tablespoon	chopped	3.28	0.7664	0.0744	0.0192
white wine	1/2	cup		-	-	-	-
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
salt black pepper	to taste		ground	-	-	-	-
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
lemon	1/2		zested	0.6404	0.2058	0.0243	0.0066

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.