A slowly roasted veal shank with rosemary, shallots, and Muscat wine.
A very simple recipe: you only have to wait for the final result!
1 | veal shank, whole | 1.2 kg | |
2 1/2 tbsp | coarse salt | 45 g | |
15 | shallots | 600 g | |
1 tbsp | olive oil | 15 mL | |
1 sprig | rosemary, fresh | 5 g | |
3 | cloves | 0.2 g | |
1 cup | muscat wine | 250 mL |
A baking or casserole dish with a tight-fitting lid is necessary for this recipe.
per 1 serving (250 g)
Amount % Daily Value |
Calories 350 |
Fat 9 g 13 % |
Saturated
2.1 g
10 % |
Cholesterol 180 mg |
Sodium 560 mg 23 % |
Carbohydrate 22 g 7 % |
Fibre 3 g 12 % |
Sugars 0 g |
Net Carbs 19 g |
Protein 44 g |
Vitamin A 16 % |
Vitamin C 18 % |
Calcium 8 % |
Iron 23 % |
Food Group | Exchanges |
---|---|
Vegetables | 4 |
Meat and Alternatives | 5 |
Fats | ½ |