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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a shallow dish, combine the flour and pepper. Coat the veal with the flour mixture. | 2. In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side. Add the onion soup, potatoes, carrots, tomato, wine, 1/2 cup water, the lemon juice, parsley, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours or until tender, stirring occasionally. | 3. In a small bowl, combine the cornstarch and remaining 2 tablespoons water and stir into the pot until the sauce has thickened. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/4	cup		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
veal shank	4		cut	2050.272	0.0	347.4576	63.1411
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
french onion soup	1	can	condensed	-	-	-	-
red potato	4		cut	1270.0601	288.4851	34.2916	2.5401
baby carrot	1	lb		158.7575	37.3761	2.903	0.5897
tomato	1		chopped	22.14	4.7847	1.0824	0.24600000000000002
white wine	1	cup		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
water	2	tablespoons	divided	0.0	0.0	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012

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