SERVES: 4
PREP TIME: 10 min
COOK TIME: 1 h 50 min
READY TIME: 2 hours
CALORIES: 470 (per serving)
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INGREDIENTS
- 8 x 4cm (11/2 inch) pieces veal shank
- Flour
- 2 tablespoons olive oil
- 2 onions, sliced
- 6 cloves garlic, peeled
- 2 cups (16 fl oz) dry white wine
- 2 cups (16 fl oz) chicken stock
- Rind 1/2 lemon, cut into strips
- 4 bay leaves
- 1 tablespoon chopped thyme
- 2 baby fennel bulbs, halved
- Cracked black pepper
- Mashed potato to serve
INSTRUCTIONS
1 Toss veal in flour and shake away excess flour. Heat oil in a frypan over high heat.
2 Add veal to pan and brown well. Place veal in the base of a large baking dish. Place onions and garlic in frypan, cook until golden and add to baking dish.
3 Add wine, stock, lemon rind, bay leaves and thyme to baking dish. Cover dish and bake at 180°C (350°F) for 11/2 hours.
4 Add fennel and bake for a further 45 minutes. Serve veal in deep plates with the fennel and pan juices, and mashed potato drizzled with olive oil.
NUTRITION FACTS
Calories: 470.2 Kcal
Total Fat: 16.9 g
Cholesterol: 145.2 mg
Sodium: 345.5 mg
Potassium: 1,184.8 mg
Carbs: 11.3 g
Protein: 49.2 g
Vitamin A: 45.5 %
Vitamin B-12: 100.5 %
Vitamin B-6: 30.7 %
Vitamin C: 18.5 %