Stewed veal shank

Stewed veal shank

Course: Main dish
Cuisine: Spanish
Keyword: veal
Calories: 592.56kcal

Prep Time: 2 hours
Cook Time: 2 hours
Total Time: 4 hours
How to prepare a recipe for stewed veal shank, over low heat, with carrots and peas.
Servings 4 servings


  • 1 kg veal shank
  • 2 onion medium
  • 500 ml white wine
  • 2 clove garlic
  • garlic salt
  • olive oil
  • 300 g potato
  • 2 carrot
  • 100 g green peas canned

Step by step instructions

  • Marinate the chopped meat with garlic salt.
  • Put in a bowl together with the sliced garlic and chopped carrots. Cover with white wine. Leave in this marinade for about 2 hours.
  • Drain the pieces of meat and brown them in olive oil. Remove and reserve.
  • In the same oil, brown the onion.
  • Once browned, add a little wine to deglaze the pot.
  • Re-incorporate the meat and its juice.
  • Dissolve a saffron paper in the marinade and add it to the pot.
  • Also add the chopped carrots.
  • Cook for a couple of hours over low heat.
  • Ten minutes before finishing add the diced potatoes and cook until done.
  • Just before turning off the heat add the peas and let them heat up.


Calories: 592.56kcal | Carbohydrates: 28.52g | Protein: 51.81g | Fat: 19.5g | Saturated Fat: 4.17g | Cholesterol: 187.5mg | Sodium: 1989.82mg | Potassium: 1434.88mg | Fiber: 4.75g | Sugar: 7g | Vitamin A: 5289.31IU | Vitamin C: 31.11mg | Calcium: 103.12mg | Iron: 3.5mg

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