Stewed veal shank

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

How to prepare a recipe of stewed veal shank, over low heat, with carrots and peas

Ingredients

Servings 4 servings


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

Nutrition

Calories: 566kcal | Carbohydrates: 23g | Protein: 50g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 188mg | Sodium: 244mg | Potassium: 1272mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4200IU | Vitamin C: 7.4mg | Calcium: 80mg | Iron: 2.5mg

Step by step instructions

  • Marinate the chopped meat with garlic salt.
  • Put in a bowl together with the filleted garlic and the chopped carrots. Cover with white wine. Leave in this marinade 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 golden, 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.
  • Add also the chopped carrots.
  • Let cook a couple of hours over low heat.
  • Ten minutes before finishing add the chopped potatoes and cook until done.
  • Just before removing from the heat add the peas and let them heat up.
Jarrete guisado
Stewed veal shank

How to prepare a recipe of stewed veal shank, over low heat, with carrots and peas

Ingredients

Servings 4 servings


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

Step by step instructions

  • Marinate the chopped meat with garlic salt.
  • Put in a bowl together with the filleted garlic and the chopped carrots. Cover with white wine. Leave in this marinade 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 golden, 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.
  • Add also the chopped carrots.
  • Let cook a couple of hours over low heat.
  • Ten minutes before finishing add the chopped potatoes and cook until done.
  • Just before removing from the heat add the peas and let them heat up.
Jarrete guisado
Nutrition Facts
Stewed veal shank
Amount Per Serving
Calories 566 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g20%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 188mg63%
Sodium 244mg10%
Potassium 1272mg36%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 5g6%
Protein 50g100%
Vitamin A 4200IU84%
Vitamin C 7.4mg9%
Calcium 80mg8%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.