Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 4 (5 oz.) lean veal shanks
- 2 tablespoons all-purpose flour
- Low fat cooking spray
- 1/2 cup onion, chopped
- 1/2 cup carrot, peeled and chopped
- 2 (14-1/2 oz.) cans diced tomatoes, undrained
- 1/4 cup dry white wine or water
- 1/2 cup low fat, low sodium beef broth
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons parsley, chopped
Directions
1.Trim fat from shanks and dredge in flour. Coat a Dutch oven or large saucepan with cooking spray and heat to medium-high heat. Add shanks and cook until browned on all sides. Remove shanks and set aside.
2.Pour off excess drippings from Dutch oven and re-spray with cooking spray and raise heat to medium-high. Sauté onion and carrot until tender. Stir in tomatoes, wine, broth, salt and pepper then add shanks. Cover then bring to a boil. Reduce heat to low and let simmer for 20 minutes. Uncover and let simmer for an additional 30 minutes, stirring occasionally, until shanks are tender.
3.Serve shanks with vegetable mixture and sprinkled with chopped parsley.