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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Assembly. | 2. Arrange shanks on a serving platter. Heat sauce on stove over high heat. If sauce is runny, reduce for a moment and then add butter, stirring to incorporate. Once butter is melted and fused, adjust seasoning and spoon sauce over shanks. Method. | 3. Preheat oven to 350°F Select oven-proof pot with lid large enough to accommodate all the shanks in a single layer. Set aside. | 4. Place a large skillet over high heat and add olive oil. Dredge the shanks in the seasoned flour, only as many as the skillet will hold at one time. When oil is hot, sear the shanks on both sides until dark brown. Remove from skillet and set aside. | 5. Drain oil from skillet and return to the heat. Add vegetables, seasoning to taste. Cook for 6 - 7 minutes until soft and lightly wilted. Remove and set aside. Add garlic and cook for another 2 - 3 minutes. Deglaze skillet with the red wine, scraping the bottom to loosen any meat particles stuck to the bottom. Add stock and any juices released from the seared shanks, simmering for a couple more minutes. | 6. Place half the vegetables on the bottom of the oven-proof pot and arrange shanks on top. Pour remainder of the vegetable wine stock mixture over the shanks. The liquid should come 2/3 way to the top of the shanks. If not, add more stock. | 7. Cover pot tightly and place in lower third of oven. Cook for about 2 hours until tender,. | 8. Carefully turning the shanks every ½ hour. Prod with a fork to test for doneness. | 9. Suggested wine -. | 10. 1999 Le Bocce Chianti Classico Riserva. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal shank	8			4100.544	0.0	694.9152	126.2822
flour			seasoned	-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
salt pepper				-	-	-	-
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
red wine	1	cup		-	-	-	-
meat stock beef water	1	cup	canned	-	-	-	-
bay leaf	2			-	-	-	-
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8

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