5 Servings
2 3/4 pounds veal shank, 4 1-inch pieces with bone
1 tablespoon olive
oil
1 carrot, grated
1 onion, finely chopped
2 stalks celery, chopped
2
cloves garlic, minced
14 ounces tomatoes, crushed
2 bay leaves
4 sprigs
thyme
1 tablespoon Italian herb seasoning, crushed
1/4 teaspoon salt
freshly
ground black pepper, (optional)
2 strips fresh lemon peel, 1 1/2 inches long,
1/2 inch wide
1 cup beef broth
1/2 cup dry white wine
1/2 cup water
5
ounces angel hair pasta
3 tablespoons chopped parsley
Preheat broiler.
Tie veal meat to bone with kitchen string. Place on broiler pan and broil about 8
to 10 minutes on each side, or until evenly browned. Set oven to bake at 350F. Place
oil in a large skillet over medium-high heat. Add carrot, onion, celery and garlic.
Sauté until wilted. Place vegetables in bottom of a large casserole dish. Place browned
meat on top of vegetables. Add tomatoes evenly over ingredients. Add bay leaves,
thyme, Italian herb seasoning, salt, pepper and lemon peel. Add broth, wine and water.
Cover and bake 1 1/2 to 2 hours. Turning veal shanks 3 or 4 times. Bake until meat
is tender and sauce is thickened. It may be necessary to add more water during cooking
to maintain sauce around meat. Remove meat from sauce; reserve it. Cut meat from
bone, remove fat and cut veal into bite-size pieces. Do not serve marrow from bones.
Skim grease from sauce and discard. Place degreased sauce and veal in a pan over
medium heat until heated through. Cook pasta according to package directions, omitting
salt. Drain. Serve pasta topped with meat mixture. Sprinkle parsley all over.
Amount Per Serving
Calories 594 Calories from Fat 135
Percent Total Calories
From:
Fat 23% Protein 48% Carb. 27%
Nutrient Amount per Serving Value
Total Fat 15 g 23%
Saturated Fat 4 g 18%
Cholesterol 296 mg 99%
Sodium 777 mg 32%
Total Carbohydrate 40 g 13%
Dietary Fiber 4 g 18%
Sugars 0 g
Protein 72 g
Vitamin A 107% Vitamin C 87% Calcium 0% Iron 39%
