| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Casseroles, Italian, Main dishes, Low fat |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Veal shank; 3 inch pieces |
| 2 |
md |
Onions; sliced |
| 1 |
lb |
Can tomatoes; stewed, chopped do not drain |
| 4 |
tb |
Tomato paste |
| 1/2 |
c |
White wine |
| 1/2 |
c |
Beef broth |
| 2 |
ts |
Beef bouillon packet |
| 3 |
md |
Carrot; grated |
| 4 |
|
Cloves garlic; minced fine |
| 1 1/2 |
ts |
Italian seasoning |
|
|
Sprinkle garlic and onion powder/salt and pepper; to taste |
INSTRUCTIONS
Sprinkle veal shanks with garlic and onion powders, salt and pepper to
taste. Place veal in a 9x13 inch baking pan, marrow side up. Combine the
remaining ingredients and pour over the veal. Cover pan tightly with foil
and bake at 350 degrees for about 2 hours, or until veal is tender. Sauce
will be thick and delicious.
Serving Ideas : Pink Orzo as an accompaniment
NOTES : Nutritional Information per serving:
Recipe by: Renny Darling - Moderated Diet
Posted to MC-Recipe Digest by Carol <Cook2go@cowtown.net> on Apr 18, 1998
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