| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Itailian, Pressure co, Veal | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 2 | lb | Veal shank, cracked |
| 1/4 | c | Dry white wine |
| 1 | Onion, thinly sliced | |
| 2 | Cloves garlic, thinly sliced | |
| 3 | Plum tomatoes, peeled and | |
| chopped | ||
| 1/4 | c | Sun-dried tomatoes, minced |
| 1 | T | Fresh sage, minced |
| 1/4 | t | Orange zest, minced |
| 1/4 | c | Nonfat chicken broth |
| 342 | c | alories. 11 grams of fat Recipe By : Adapted , alories. 11 grams of fat Recipe By : Adapted from The New |
INSTRUCTIONS
Heat oil in the cooker. Add the veal shanks and brown well on all sides, set aside. Slowly pour the wine into the cooker, stirring up any brown bits from the bottom. Add the onion and garlic and cook 1 minute. Add the plum and sun-dried tomatoes, sage, orange zest, and broth, then the shanks. Lock cover in place and bring cooker up to high pressure (15 pounds). Reduce heat to stabilize and cook for 30 minutes. Release pressure. Remove the shanks. Boil the sauce vigorously uncovererd for 8 to 10 minutes to thicken. Pressure Cooker Cookbook by Pat Dailey Posted to Digest eat-lf.v096.n192 Date: Sat, 19 Oct 1996 10:19:10 -0500 From: Kathie Briggs <kjbriggs@voyager.net> Serving Ideas : Serve with polenta or noodles and steamed cauliflower
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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 0mg
Sodium: 187.2mg
Potassium: 324.1mg
Carbohydrates: 7.1g
Fiber: 2.8g
Sugar: 2.4g
Protein: 3g