| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | 4 | Servings | |
INGREDIENTS
| 4 | Shin of veal, 4 to 8 | |
| A little plain flour | ||
| 1 | T | Peanut oil |
| 1 | Onion, finely chopped | |
| 1 | Carrot, finely chopped | |
| 1/4 | t | Fennel seeds |
| 1/4 | t | Cummin seeds |
| 1/2 | c | Dry white wine |
| 1 | c | Bottled or home-made Italian |
| sauce | ||
| 1 | c | Water |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Pinch of saffron | |
| 500 | g | Baby spinach leaves, washed |
| about 1 Ib |
INSTRUCTIONS
Coat pieces of veal with flour.Heat oil in a large casserole dish and on medium heat, brown veal for about 2 minutes on each side. Add onion, carrot and fennel and cummin seeds. Stir and cook for about 3 minutes. Add white wine, tomato sauce and water and season with a little salt, pepper and saffron.Bring to a simmer, cover pan and cook on low heat for about 1 1/2 hours or until veal is tender. Add washed spinach to pan, cover and cook for a few minutes more. Gently mix spinach with veal and serve. Converted by MC_Buster. Per serving: 69 Calories (kcal); 3g Total Fat; (60% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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