• 2 Ratings

Meaty veal shanks become fall-off-the-bone tender when cooked slowly with vegetables.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. In a large resealable plastic bag combine the flour and lemon-pepper seasoning. Add veal slices to bag, seal, and shake to coat well on all sides. In a 4-quart Dutch oven brown veal in hot oil over medium-high heat. Drain off fat.

Instructions Checklist
  • Add undrained tomatoes, onion, celery, carrot, water, wine, anchovy paste (if desired), garlic, bouillon granules, Italian seasoning, and orange peel to Dutch oven; stir to combine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until veal is tender. Remove veal, reserving vegetable mixture; keep warm.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Boil vegetable mixture gently, uncovered, about 15 minutes or until slightly thickened. Toss rice or couscous with parsley; place in a serving dish. Arrange meat on top of rice. Spoon the vegetable mixture over meat and rice.

Instructions Checklist
  • Makes 6 servings

Nutrition Facts

316 calories; 8 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 79 mg cholesterol; 570 mg sodium. 480 mg potassium; 34 g carbohydrates; 2 g fiber; 6 g sugar; 24 g protein; 1555 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 1 mcg vitamin b12; 91 mg calcium; 3 mg iron;


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0