Braised Veal Shanks With Porcini And Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | March 1995 | 1 | Servings |
INGREDIENTS
| 1 | oz | Dried porcini mushrooms |
| 2 | c | Hot water |
| 4 | T | Olive oil |
| 2 | Onions, chopped | |
| 2 | Garlic cloves, chopped | |
| 2 | t | Dried rosemary |
| 2 | Bay leaves | |
| 1 | lb | Button mushrooms, sliced |
| 3 | Red-skinned potatoes, cut | |
| into | ||
| 1/2-inch-thick | ||
| slices | ||
| 6 | Veal shanks, 1-inch-thick | |
| All purpose flour | ||
| 1 | c | Dry white wine |
| 1 1/2 | c | Canned beef broth |
| 2 | T | Fresh lemon juice |
| 1 | Frozen peas, thawed | |
| 10-ounce | ||
| 3 | T | Chopped fresh parsley |
| 1 | T | Chopped lemon peel |
INSTRUCTIONS
Place porcini in bowl. Pour water over; let stand until soft, about 30 minutes. Drain, reserving liquid. Chop porcini. Preheat oven to 350F. Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions, garlic, rosemary and bay leaves; saute until tender, about 10 minutes. Add fresh and dried mushrooms and potatoes; cook 4 minutes, stirring occasionally. Heat 2 tablespoons oil in heavy large skillet over high heat. Season veal with salt and pepper. Coat with flour. Add to skillet; brown well, about 4 minutes per side. Place atop vegetables in Dutch oven. Add wine to skillet; bring to boil, stirring up any browned bits. Boil until liquid is reduced by half, about 3 minutes. Add to Dutch oven. Add porcini soaking liquid, leaving any sediment behind. Add broth and juice. Bring to boil. Cover, place in oven and bake until veal is tender, about 1 hour 15 minutes. (Can be made 1 day ahead. Cover; chill.) Uncover stew; cook over medium-high heat until liquid is thickened, stirring occasionally, about 15 minutes. Season with salt and pepper. Discard bay leaves. Add peas; cook until heated through. Mix parsley and lemon peel in bowl. Top stew with parsley mixture and serve. Serves 4. Bon Appetit March 1995 Converted by MC_Buster. Per serving: 998 Calories (kcal); 57g Total Fat; (56% calories from fat); 18g Protein; 81g Carbohydrate; 0mg Cholesterol; 144mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 12 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2423
Calories From Fat: 538
Total Fat: 61.2g
Cholesterol: 0mg
Sodium: 2574.1mg
Potassium: 2929.3mg
Carbohydrates: 367g
Fiber: 37.9g
Sugar: 21.6g
Protein: 63.7g