Braised Veal Shoulder with Gremolata and Tomato-Olive Salad

Braised Veal Shoulder with Gremolata and Tomato-Olive Salad
17 Ingredients
  • 3/4 cup chopped fresh italian parsley
  • 6 large garlic cloves, finely chopped
  • 3 large tablespoons finely grated lemon peel
  • 4 teaspoons chopped fresh rosemary
  • 1 5-pound boned trimmed veal shoulder clod roast
  • Coarse kosher salt
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cups chopped onions
  • 2 medium carrots, diced
  • 1 cup chopped celery
  • 1/2 cup dry red wine
  • 2 cups low-salt chicken broth
  • 1 1/2 cups drained diced canned tomatoes (from 14.5-ounce can)
  • 2 large garlic cloves, chopped
  • 1 tablespoon chopped fresh rosemary
  • 3/4 cup halved pitted kalamata olives
  • Special equipment: kitchen string
Nutrition
383
19% daily value
8 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

27% 18

Saturated

26% 5

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

4% 11

Carbs (net)

- 8

Fiber

13% 3

Sugars

- 4

Sugars, added

- 0

Protein

84% 42

Cholesterol

59% 178

Sodium

48% 1153

Calcium

11% 115

Magnesium

16% 66

Potassium

21% 966

Iron

19% 3

Zinc

77% 8

Phosphorus

68% 474

Vitamin A

18% 166

Vitamin C

25% 23

Thiamin (B1)

41% 0

Riboflavin (B2)

52% 1

Niacin (B3)

89% 14

Vitamin B6

78% 1

Folate equivalent (total)

13% 53

Folate (food)

- 53

Folic acid

- 0

Vitamin B12

145% 3

Vitamin D

- 0

Vitamin E

13% 2

Vitamin K

93% 112
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