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MELT-IN-THE-MOUTH
VEAL SHANKS
2 French-trimmed
veal shanks (see note)
1 large leek, sliced
2 cloves garlic, crushed
2 tablespoons chopped sun-dried tomatoes
1 large carrot, chopped
4 medium tomatoes, chopped
1/2 390g can pimentos, drained, chopped
1/2 cup red wine
1 cup chicken stock
1 tablespoon chopped fresh oregano
1 tablespoon baby capers
Combine
veal shanks in a large saucepan with
remaining ingredients; cover and cook
over low heat for 1 1/2 hours or until
veal is very tender, stirring occasionally. |
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N.B. You can serve
this dish with the bone still in; however,
as 1 shank is enough for 2 serves, you may
prefer to remove the meat from the bone for
easier serving
Shanks are delicious
served with boiled potatoes mashed with skim
milk, salt and pepper.
Serves 4.
NOTE: Ask your
butcher to "French trim" the veal
shanks for you. This means he will trim the
bones and meat. Ask him especially to remove
all visible fat.
Per serving: 1.5g
fat, 172 calories.
[Simply
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