Stewed veal shank

Published originally in lareira.net by Marta, on 25/12/2001

Stewed veal shank

Ingredients

4 servings
Recalculate quantities
servings
Nutrition Facts
Stewed veal shank
Amount Per Serving
Calories 566 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 188mg 63%
Sodium 244mg 10%
Potassium 1272mg 36%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 5g
Protein 50g 100%
Vitamin A 84%
Vitamin C 9%
Calcium 8%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

4 servings
Recalculate quantities
servings
Nutrition Facts
Stewed veal shank
Amount Per Serving
Calories 566 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 188mg 63%
Sodium 244mg 10%
Potassium 1272mg 36%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 5g
Protein 50g 100%
Vitamin A 84%
Vitamin C 9%
Calcium 8%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. Marinate the chopped meat with garlic salt.
  2. Put in a bowl together with the filleted garlic and the chopped carrots. Cover with white wine. Leave in this marinade about 2 hours.
  3. Drain the pieces of meat and brown them in olive oil. Remove and reserve.
  4. In the same oil brown the onion.
  5. Once golden, add a little wine to deglaze the pot.
  6. Re-incorporate the meat and its juice.
  7. Dissolve a saffron paper in the marinade and add it to the pot.
  8. Add also the chopped carrots.
  9. Let cook a couple of hours over low heat.
  10. Ten minutes before finishing add the chopped potatoes and cook until done.
  11. Just before removing from the heat add the peas and let them heat up.

 

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