| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Casseroles, Italian, Low fat, Main dishes | 6 | Servings |
INGREDIENTS
| 4 | lb | Veal shank, 3 inch pieces |
| 2 | Onions, sliced | |
| 1 | lb | Can tomatoes, stewed |
| chopped do not drain | ||
| 4 | T | Tomato paste |
| 1/2 | c | White wine |
| 1/2 | c | Beef broth |
| 2 | t | Beef bouillon packet |
| 3 | Carrot, grated | |
| 4 | Cloves garlic, minced fine | |
| 1 1/2 | t | Italian seasoning |
| Sprinkle garlic and onion | ||
| powder/salt and pepper | ||
| to | ||
| taste |
INSTRUCTIONS
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 516
Calories From Fat: 205
Total Fat: 22.8g
Cholesterol: 196.6mg
Sodium: 684.5mg
Potassium: 452mg
Carbohydrates: 14.4g
Fiber: 2.8g
Sugar: 7.2g
Protein: 61.5g