14 Ingredients
  • 4 (10- to 12-ounce) veal shanks
  • 1/2 cup white wine
  • 3 tablespoons butter
  • 2 teaspoons salt, divided
  • 24 pearl onions, fresh or frozen, blanched (see Note, below)
  • 4 garlic cloves
  • 2 medium carrots, quartered
  • 2 parsnips, cut into eighths
  • 2 large turnips, peeled and quartered
  • 2 leeks, halved and cut crosswise
  • 2 celery ribs, chopped
  • 1 fresh thyme sprig
  • 1 fresh rosemary sprig
  • 1/2 teaspoon freshly ground pepper
Nutrition
511
26% daily value
4 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

26% 17

Saturated

40% 8

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

13% 38

Carbs (net)

- 30

Fiber

35% 9

Sugars

- 14

Sugars, added

- 0

Protein

93% 47

Cholesterol

63% 189

Sodium

61% 1470

Calcium

18% 181

Magnesium

26% 110

Potassium

33% 1533

Iron

22% 4

Zinc

90% 10

Phosphorus

81% 566

Vitamin A

41% 373

Vitamin C

53% 47

Thiamin (B1)

31% 0

Riboflavin (B2)

57% 1

Niacin (B3)

113% 18

Vitamin B6

111% 1

Folate equivalent (total)

38% 153

Folate (food)

- 153

Folic acid

- 0

Vitamin B12

126% 3

Vitamin D

43% 6

Vitamin E

13% 2

Vitamin K

40% 48

Sugar alcohols

- 0

Water

- 500
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