| 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.
A Message from our Provider:
“God Answers Knee Mail”