Braised Veal Shanks With Porcini And Potatoes Recipe
Servings: 1
Ingredients
- 1 ounce Dry porcini mushrooms
- 2 c. Warm water
- 4 Tbsp. Extra virgin olive oil
- 2 lrg Onions, minced
- 2 x Garlic cloves, minced
- 2 tsp Dry rosemary
- 2 x Bay leaves
- 1 lb Button mushrooms, sliced
- 3 lrg Red-skinned potatoes, cut into 1/2-inch-thick slices
- 6 x Veal shanks, (1-inch-thick) All purpose flour
- 1 c. Dry white wine
- 1 1/2 c. Canned beef broth
- 2 Tbsp. Fresh lemon juice
- 1 pkt Frzn peas, thawed (10-oz)
- 3 Tbsp. Minced fresh parsley
- 1 Tbsp. Minced lemon peel
Directions
- Place porcini in bowl. Pour water over; let stand till soft, about 30 min. Drain, reserving liquid. Chop porcini.
- Preheat oven to 350F. Heat 2 Tbsp. oil in heavy large Dutch oven over medium-high heat. Add in onions, garlic, rosemary and bay leaves; saute/fry till tender, about 10 min. Add in fresh and dry mushrooms and potatoes; cook 4 min, stirring occasionally.
- Heat 2 Tbsp. oil in heavy large skillet over high heat. Season veal with salt and pepper. Coat with flour. Add in to skillet; brown well, about 4 min per side. Place atop vegetables in Dutch oven.
- Add in wine to skillet; bring to boil, stirring up any browned bits.
- Boil till liquid is reduced by half, about 3 min. Add in to Dutch oven. Add in porcini soaking liquid, leaving any sediment behind. Add in broth and juice. Bring to boil. Cover, place in oven and bake till veal is tender, about 1 hour 15 min. (Can be made 1 day ahead.
- Cover; chill.)
- Uncover stew; cook over medium-high heat till liquid is thickened, stirring occasionally, about 15 min. Season with salt and pepper.
- Throw away bay leaves. Add in peas; cook till heated through.
- Mix parsley and lemon peel in bowl. Top stew with parsley mix and serve.
- Serves 4.
- Fruit;
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1732g | |
| Calories 1055 | |
| Calories from Fat 500 | 47% |
| Total Fat 56.69g | 71% |
| Saturated Fat 8.36g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1532mg | 64% |
| Potassium 1409mg | 40% |
| Total Carbs 78.0g | 21% |
| Dietary Fiber 19.6g | 65% |
| Sugars 28.64g | 19% |
| Protein 23.04g | 37% |
