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Veal Shanks with Red Wine Sauce

  • 6servings
  • 536calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup (50 mL) olive oil

  2. 2 onions , chopped

  3. 6 thick veal knuckles (osso buco), about 10 oz (300 g) each 1/4 cup (50 mL) all purpose flour

  4. 1 1/4 cups (300 mL) dry red wine

  5. 1 cup (250 mL) black olives , pitted

  6. 1 1/2 cups (375 mL) passata (pureed, sieved tomatoes ) or ground tomatoes

  7. 1 cup (250 mL) beef stock

  8. 1/2 tsp (2 mL) salt

  9. 1/4 tsp (1 mL) freshly ground black pepper

  10. 1 tbsp (15 mL) grated lemon zest

  11. 1/3 cup (75 mL) chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or heavy casserole, heat olive oil over medium-high heat. Add onions; cook until softened, about 5 minutes. Dust veal with flour, shaking off the excess. Brown veal on all sides, turning frequently with tongs, for about 10 minutes. Transfer to a plate.

  2. Add red wine to casserole; increase heat and start scraping up any bits from the bottom and sides. Gently boil for about 3 minutes.

  3. Stir in olives, tomatoes and beef stock. Add browned veal and, turning it over once or twice, bring to a gentle boil; reduce heat, cover and let cook gently for 1 ½ hours, or until veal is tender and sauce is nicely thickened. Season to taste with salt and pepper. Serve sprinkled with lemon zest and chopped parsley.

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