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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Sprinkle beef with salt on both sides. Heat oil in a small pot with a tight lid until it shimmers. Add beef and brown well on both sides. | 3. Turn beef on its edge and move to sides of pot. Add onion, carrot, leek and garlic. Saute briefly, until onions and leeks start to go limp. Add pepper, wine and broth. Scrape bottom of pot to dissolve any accumulated fond. Lay beef back down on top of vegetables and lay rosemary across the beef. Cover tightly and transfer to oven. Braise in oven 2 hours. | 4. Combine grated lemon zest, minced parsley and minced garlic. | 5. Serve beef topped with gremolata. Vegetables may be served alongside or discarded, as you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shank	1			580.6080000000001	0.0	98.65799999999999	17.4636
kosher salt				-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		diced	28.0	6.537999999999999	0.77	0.07
carrot	1		diced	25.01	5.8438	0.5673	0.1464
leek	1		sliced	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
black pepper			ground	-	-	-	-
white wine	1/2	cup		-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
rosemary	1	sprig		-	-	-	-
lemon zest	1		grated	-	-	-	-
italian parsley	1/4	cup	minced	-	-	-	-
garlic clove	2		minced	4.47	0.9918	0.1908	0.015

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