Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
395
Calories
34g
Protein
18g
Fat
20g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- 2 2-to 2 1/2-pound veal shanks
- Coarse kosher salt
- 6 tablespoons olive oil, divided
- 2 cups 1/3-inch cubes peeled carrots
- 2 cups thinly sliced onion
- 1 1/2 cups 1/3-inch cubes celery
- 2 tablespoons chopped fresh rosemary plus sprigs (for garnish)
- 1 tablespoon chopped fresh sage
- 2 garlic cloves, peeled, crushed
- 1 cup dry white wine
- 5 cups (or more) low-salt chicken broth, divided
- Chopped fresh Italian parsley
- Ingredient info: You’ll need to order the large veal shanks from your butcher.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes