4 Serves
71 Mins
Tie the veal shanks with kitchen twine to maintain their shape during the long braising process.
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MoroccanVitamin E
2 mg / 15 mgVitamin K
255 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
64 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
410 mg / 4,700 mgSodium
1129 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium-high heat and sear the veal shanks until browned on all sides, then remove and set aside.
In the same Dutch oven, sauté the chopped onion, garlic, carrots, and celery until softened, then stir in the tomato paste.
Deglaze the pot with white wine, scraping up any browned bits, then add the beef broth and return the veal shanks to the pot.
Cover the pot and simmer on low heat until the meat is fork-tender, then season with salt and pepper before serving.
22
g21
g18
g
Nigerian