Photo: Louis Hansel
Spiced Wine-Braised Veal Shanks and Sweet Potato Puree
17 ingredients
Serves 6.
openrecipes
Perfect for a winter supper, this rustic dish is braised in a Cuisinart multicooker. Accompany with sweet potatoes, which are passed through a ricer to yield a smooth puree.
Estimated Nutrition (whole recipe, rough)
1201
Calories
46g
Protein
42g
Fat
154g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 veal shanks, about 3 1/2 lb. total
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 8 oz. shallots, peeled and halved
- 2 Tbs. all-purpose flour
- 2 Tbs. veal demi-glace
- 1 cup port
- 1/2 cup red wine
- 2 cinnamon sticks
- 3 whole cloves
- 10 peppercorns
- 2 tsp. beef stock concentrate mixed with 1 cup water
- 3 carrots, peeled and cut into 1 1/2-inch pieces
- 3 lb. sweet potatoes, peeled and cut into 1 1/2-inch pieces
- 8 Tbs. (1 stick) unsalted butter, cut into 1/2-inch pieces
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. finely chopped fresh chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes