Braised Veal Shanks

with red wine tomato sauce
0
Average: 0 (0 votes)
(0 votes)
Braised Veal Shanks
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
314
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories314 kcal(15 %)
Protein32.5 g(33 %)
Fat18.9 g(16 %)
Carbohydrates4 g(3 %)

Ingredients

for
4
Ingredients
4 slices Veal shank (each about 200 grams)
salt
freshly ground pepper
Pastry flour
4 tomatoes
1 carrot
2 onions
2 garlic
4 tablespoons olive oil
2 tablespoons butter
6 sprigs thyme
2 teaspoons Tomato paste
250 milliliters Red wine
1 jar (400 ml) Veal stock
thyme (for garnishing)
How healthy are the main ingredients?
olive oilTomato pastesalttomatocarrotonion

Preparation steps

1.

Season veal shanks with salt and pepper. Dust with flour. Rinse and chop tomatoes. Peel carrot and chop coarsely. Peel onions and garlic and dice.

2.

Heat olive oil in a roasting pan. Brown veal shanks on both sides. Remove from the pan and set aside. Reduce heat and add butter to the roasting pan and saute onions, garlic and carrot for a few minutes. Add tomatoes and thyme and simmer briefly. Add tomato paste, red wine and veal stock. Return meat to the pan and braise, covered, in preheated oven at 180°C (gas mark 2-3, fan: 160°C) (approximately 350°F) for about 1 ½ - 2 hours.

3.

Remove pan from the oven and take out veal. Strain cooking sauce with vegetables through a sieve. Season with salt and pepper. Arrange meat on plates, drizzle with the sauce and serve garnished with thyme sprigs.