Ingredients
- 2 lemons, thinly sliced crosswise
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 2 cups water
- ½ pound double smoked bacon, rind removed, cut into large dice
- 4 veal shanks, about 1/2 pound each
- 1 large onion, peeled and minced
- 1 small clove garlic, peeled and minced
- 1 cup dry white wine
- 3 cups chicken broth, homemade or low-sodium canned
- 2 carrots, peeled and cut into large dice
- 4 turnips, peeled and cut into large dice
- ¼ cup fresh thyme leaves
- 1 teaspoon freshly ground pepper
- 1 cup minced parsley leaves
- Nutritional Information
Nutritional analysis per serving (4 servings)
673 calories; 32 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 61 grams protein; 209 milligrams cholesterol; 2731 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Combine lemons, 1 teaspoon salt and sugar in a small saute pan. Cover with 2 cups water and simmer over medium heat until soft, about 15 minutes. Set aside.
- Cook the bacon in a large, heavy bottom saucepan over medium-low heat until golden, about 5 to 10 minutes. Remove and set aside. Increase the heat to medium high, add the shanks and sear until golden brown, about 5 minutes per side. Remove and set aside.
- Add the onion and garlic. Lower the heat to medium and cook until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes. Add the chicken broth, lemons, carrots, turnips, thyme, 1/2 teaspoon salt and pepper. Return the shanks and bacon to the pan. Cover partly and simmer gently until the meat falls off the bone, about 2 hours.
- Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately. Serve with root vegetable puree (recipe below).
2 hours 45 minutes
Dining and Cooking