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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In small bowl, combine dried mushrooms and hot water. | 2. Allow mushrooms to reconstitute, making sure to save the liquid! | 3. Season veal with salt and pepper, then dredge in flour, shaking off excess. | 4. Heat oil over medium high heat in deep skillet, and brown veal shanks on both sides, adding more oil as needed. | 5. Remove veal from pan, add diced vegetables and mushrooms, cook for for 5-10 minutes or until browned, adding more oil if needed. | 6. Return veal to pan, add wine and reduce for 5 minutes. | 7. Be sure to scrape up any brown bits off the bottom of the pan--that's where the flavor is! | 8. Add mushroom water, tomato sauce, and chicken broth. | 9. Simmer on very low heat for at least 45 minutes, or bake at 325 degrees for 1 and 1/2 hours, or until veal is fork tender. | 10. Serve over creamy polenta, rice, mashed potatoes, or egg noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato sauce	1	cup		-	-	-	-
celery	2	stalks	diced	20.48	3.8016	0.8832	0.2176
carrot	1		diced	52.48	12.2624	1.1904	0.3072
porcini mushroom	1	ounce	dried	25.2167	0.0	5.61	0.1417
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
marsala wine	1	cup		25.2167	0.0	5.61	0.1417
water	1/2	cup		0.0	0.0	0.0	0.0
veal shank	4			2050.272	0.0	347.4576	63.1411
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt				-	-	-	-
black pepper			ground	-	-	-	-
olive oil	3 -4	tablespoons		0.0	0.0	0.0	0.0

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