Photo: Anna Pelzer
Braised Veal Shoulder with Gremolata and Tomato-Olive Salad
17 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
431
Calories
35g
Protein
18g
Fat
29g
Carbs
Counts 13 of 14 ingredients — the other 1 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 |
|---|---|---|
| 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 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| 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
- 3/4 cup chopped fresh Italian parsley
- 6 large garlic cloves, finely chopped
- 3 large tablespoons finely grated lemon peel
- 4 teaspoons chopped fresh rosemary
- 1 5-pound boned trimmed veal shoulder clod roast
- Coarse kosher salt
- 3 tablespoons extra-virgin olive oil, divided
- 2 cups chopped onions
- 2 medium carrots, diced
- 1 cup chopped celery
- 1/2 cup dry red wine
- 2 cups low-salt chicken broth
- 1 1/2 cups drained diced canned tomatoes (from 14.5-ounce can)
- 2 large garlic cloves, chopped
- 1 tablespoon chopped fresh rosemary
- 3/4 cup halved pitted kalamata olives
- Special equipment: Kitchen string
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