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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 275°F | 2. In a heavy ovenproof kettle large enough to hold veal shanks in one layer heat 1 tablespoon each of olive oil and butter over moderately high heat until foam begins to subside and saute onion and celery until beginning to turn golden. | 3. Pat shanks dry between paper towels and season with salt and pepper. Arrange shanks on onion mixture and roast, covered tightly, in middle of oven 3 hours. (Meat will give off juices as it cooks.) Shanks may be prepared up to this point 1 day ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.) | 4. Cut mushrooms into 1/4-inch-thick slices. in a large skillet heat remaining 2 tablespoons each of olive oil and butter over moderately high heat until foam begins to subside and saute mushrooms with thyme and salt and pepper to taste, stirring, until mushrooms begin to give off their liquid. | 5. Stir in vermouth or wine and lemon juice and cook, stirring, until all but about 1/3 cup liquid is evaporated. Mushrooms may be made 1 day ahead and cooled completely before chilling, covered. | 6. Transfer shanks to a platter and keep warm. | 7. Transfer onions, celery, and pan juices to a blender with 1/2 cup water and puree until smooth, adding more water if necessary to thin sauce to desired consistency. | 8. Pour sauce into a saucepan and stir in mushroom mixture, vinegar, and salt and pepper to taste. Heat sauce over moderate heat until heated through and stir in parsley. | 9. Arrange shanks on couscous and spoon sauce over them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal shank meat	6		tied	12.6083	0.0	2.805	0.0708
extra virgin olive oil	3	tablespoons		12.6083	0.0	2.805	0.0708
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
onion	1 1/2		sliced	96.0	22.416	2.64	0.24
celery rib	2		sliced	12.6083	0.0	2.805	0.0708
cremini mushroom	1/2		trimmed	12.6083	0.0	2.805	0.0708
shiitake mushroom	1/2	lb		77.1108	15.3995	5.0802	1.1113
portabella mushroom	1/2			-	-	-	-
thyme	3/4	teaspoon	crumbled dried	0.606	0.1467	0.0334	0.0101
vermouth	1/2	cup		12.6083	0.0	2.805	0.0708
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
water	1/2 - 3/4	cup		0.0	0.0	0.0	0.0
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
parsley leaf	1/4	cup	washed minced	12.6083	0.0	2.805	0.0708

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