Ingredientes para Baked Veal Shanks Stinco Di Vitella Forno
- 10 fresh bay leaves
- 2 tablespoons fresh sage, minced
- 2 tablespoons fresh rosemary, minced
- 4 veal shanks (about 1 1/2 lbs each)
- salt & freshly ground black pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 large carrot, chopped
- 1 large onion, chopped
- 1 cup chicken stock
- 2 tablespoons butter
- 2 stalks celery, chopped
- 2 cups water
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Cómo preparar Baked Veal Shanks Stinco Di Vitella Forno
- Preheat oven to 450°F (232°C).
- Finely chop 2 bay leaves, 1 tablespoon fresh sage, and 1 tablespoon fresh rosemary. Rub the herbs generously into and around the veal shanks.
- Season the veal shanks liberally with salt and freshly ground black pepper. Place the shanks in a shallow dish and dredge in 1/2 cup all-purpose flour, ensuring they are evenly coated. Shake off any excess flour.
- Heat 2 tablespoons olive oil in a large roasting pan. Add 1 cup dry white wine, 1 large carrot (chopped), 1 large onion (chopped), and 2 celery stalks (chopped) to the pan.
- Place the seasoned veal shanks in the roasting pan.
- Bake uncovered for 10 minutes.
- Reduce oven temperature to 425°F (218°C). Cover the veal shanks tightly with aluminum foil and bake for an additional 1 hour and 30 minutes, basting the shanks frequently with 1 cup of chicken stock.
- Remove the veal shanks from the oven and let them rest for 10 minutes before slicing.
- Remove the veal shanks from the pan and slice the meat into 1-inch thick pieces.
- Add 2 tablespoons butter to the vegetable drippings in the roasting pan. Stir until melted and thickened slightly to create a pan gravy. Serve the sliced veal shanks drizzled with the pan gravy, accompanied by roasted potatoes and steamed vegetables.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
7g
Fat
28g
Carbs
2g
