Ingredients
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¼ cup all-purpose flour
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2 teaspoons salt
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¼ teaspoon ground black pepper
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2 pounds veal shank
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3 tablespoons butter
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3 tablespoons olive oil
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1 cup chopped onion
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1 cup thinly sliced carrots
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½ cup chopped celery
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2 cloves garlic, crushed
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1 (8 ounce) can tomato sauce
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1 cup water
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1 teaspoon dried basil
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1 teaspoon dried thyme
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3 sprigs fresh parsley
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1 bay leaf
Directions
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In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
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Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
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Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.
Nutrition Facts (per serving)
| 251 | Calories |
| 15g | Fat |
| 11g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 7 | |
| Calories 251 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 5g | 26% |
| Cholesterol 83mg | 28% |
| Sodium 948mg | 41% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 2g | 8% |
| Total Sugars 3g | |
| Protein 20g | 39% |
| Vitamin C 22mg | 24% |
| Calcium 68mg | 5% |
| Iron 3mg | 14% |
| Potassium 476mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
