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|
|1 tbsp||olive oil||15 mL|
|1 sprig||rosemary, fresh||5 g|
|1 cup||muscat wine||250 mL|
Before you start
A baking or casserole dish with a tight-fitting lid is necessary for this recipe.
- Rub the shank with coarse salt and let it set about 1 h at room temperature.
- Preheat the oven to 160°C/325°F.
- Rinse the shank, pat it dry, then transfer it to a casserole dish. Coat the shallots, whole, with the oil and add them to the dish. Add the rosemary and cloves. Pour in the wine, cover, and bake about 3 h to 3 h ½, until the meat falls off the bone.
- Serve the meat with the shallots and the cooking juices.
Nutrition Facts Table
per 1 serving (250g)
% Daily Value
ClaimsThis recipe is :
- Diet-related health claims :
- Excellent source of :
- Folacin, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Zinc
- Good source of :
- Iron, Manganese, Vitamin A
- Source of :
- Calcium, Copper, Fibre, Vitamin B1, Vitamin C, Vitamin E
- Low :
- Saturated Fat
- Free :
- Sugar, Trans Fat
|Meat and Alternatives||5|