Stewed veal shank
Calories: 592.56kcal
How to prepare a recipe for stewed veal shank, over low heat, with carrots and peas.
Servings 4 servings
Ingredients
- 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.
Nutrition
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
