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Braised Veal Shanks
Braised Veal Shanks

Braised Veal Shanks

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Cook Minutes 2 Hr 45 Min
Prep : 45 Min Cook: 2 Hr
This recipe is inspired by the region of Campania In Italy.
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup flour
1/4 tsp. pepper
6 veal shanks (4-1/2 lb./2 kg)
1/4 cup extra virgin olive oil, divided
1-1/2 cups each chopped carrots, celery and onions
4 cloves garlic, minced
1/2 cup dry white wine
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
3 cups 25%-less-sodium chicken broth
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Step 1
Heat oven to 325ºF.
Step 2
Combine flour and pepper in pie plate. Add meat, 1 shank at a time; turn to evenly coat both sides with flour mixture, shaking off excess. Heat 3 Tbsp. oil in Dutch oven or large deep skillet on medium heat. Add meat, in batches; cook 3 to 5 min. or until evenly browned on all sides, turning frequently. Place in 4-L casserole dish sprayed with cooking spray.
Step 3
Heat remaining oil in Dutch oven. Add carrots, celery and onions; cook 5 to 7 min. or until crisp-tender, stirring occasionally and adding garlic for the last minute. Add wine to pan; cook and stir 2 min. Stir in pasta sauce and broth; cook 3 to 5 min. or until heated through, stirring frequently. Pour over meat; cover.
Step 4
Bake 2 hours or until meat is done (160ºF). Transfer meat to platter, reserving sauce in pan; cover meat to keep warm. Pour sauce into saucepan; cook on medium heat 7 to 10 min. or until thickened, stirring occasionally. Spoon sauce over meat.
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Special Extra
Sprinkle with 2 Tbsp. chopped fresh parsley before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
280
Calories From Fat
0
% Daily Value
Fat 11 g
Saturated fat 2.5 g
13 %
Cholesterol 105 mg
Sodium 480 mg
20 %
Carbohydrate 12 g
Fibre 2 g
Sugars 5 g
Protein 30 g
Vitamin A
35 %
Vitamin C
15 %
Calcium
8 %
Iron
15 %
Servings
10 servings, 1/10 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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