Beef shanks with vegetables
The beef leg slices score points with a good load of high-quality protein, which is very important for building and maintaining muscles. The iron from the meat is easily digestible by the body and important for blood formation.
If you don't want this dish with beef bone slices to be low carb, you can also add boiled potatoes or homemade spaetzle.
(Percentage of daily recommendation)
| Calorie | 779 cal. | (37 %) | ||
| Protein | 102.88 g | (105 %) | ||
| Fat | 24.76 g | (21 %) | ||
| Carbohydrates | 22.58 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.96 g | (13 %) |
| Vitamin A | 337.58 mg | (42,198 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.79 mg | (7 %) | ||
| Vitamin B₁ | 0.55 mg | (55 %) | ||
| Vitamin B₂ | 1.06 mg | (96 %) | ||
| Niacin | 45.28 mg | (377 %) | ||
| Vitamin B₆ | 2.28 mg | (163 %) | ||
| Folate | 89.19 μg | (30 %) | ||
| Pantothenic acid | 2.17 mg | (36 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 15.11 μg | (504 %) | ||
| Vitamin C | 14.65 mg | (15 %) | ||
| Potassium | 2,133.91 mg | (53 %) | ||
| Calcium | 140.63 mg | (14 %) | ||
| Magnesium | 95.18 mg | (32 %) | ||
| Iron | 11.22 mg | (75 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 31.81 mg | (398 %) | ||
| Saturated fatty acids | 6.79 g | |||
| Cholesterol | 176.9 mg |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 4 Beef shanks (each about 350 grams)
- salt
- freshly ground peppers
- 1 Tbsp Pastry flour
- 2 Tbsps olive oil
- 200 milliliters Rosé
- 500 milliliters Beef broth
- 1 large carrot
- 2 Parsnips
- Celery (for serving)
Preparation steps
Peel the onion and the garlic clove. Dice onion into fine cubes and finely chop the garlic. Rinse the meat, pat dry and score the tendons several times. Season the meat with salt and pepper and sprinkle with flour.
Heat the oil in a large roasting pan or saucepan. Brown the meat on all sides over high heat and remove from the pan. Add the onion and garlic, cook until soft and pour in about 100 ml (approximately 1/4 cup plus 2 tablespoons) of wine. Bring to a boil. Pour in remaining wine and and return to a boil. Then add beef shanks back to the pan and pour in a little broth. Cover and simmer over low heat for about 2 hours, pouring in more broth as needed.
Meanwhile, peel carrot and parsnip. Dice carrot into cubes of about 1 cm (approximately 1/2 inch). Cut parsnips into thick slices, about 1/2 cm (approximately 1/4 inch).
Add the vegetables to the roasting pan during the last 30 minutes of cooking time and continue to cook.
Chop celery leaves coarsely. Serve shanks sprinkled with the celery leaves.