| 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 <[email protected]> on Apr 18, 1998
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