🍽️ Tender Veal Shank with Colorful Vegetables

Name: Tender Veal Shank with Colorful Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g onions (2 onions); 200 g carrots (2 carrots); 125 g celery stalks (2 stalks); 3 tbsp flour; 2 tsp paprika powder (rose spicy); 1200 g veal leg slice (approx. 3 cm thick); 2 tbsp olive oil; salt; pepper; 150 ml white wine (or grape juice); 350 ml veal stock; 1 garlic clove; 4 sprigs parsley; 1 organic orange; 200 g peas (frozen)

441 kcal · 30 min · 4 servings

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Ingredients

125 g onions (2 onions)
200 g carrots (2 carrots)
125 g celery stalks (2 stalks)
3 tbsp flour
2 tsp paprika powder (rose spicy)
1200 g veal leg slice (approx. 3 cm thick)
2 tbsp olive oil
salt
pepper
150 ml white wine (or grape juice)
350 ml veal stock
1 garlic clove
4 sprigs parsley
1 organic orange
200 g peas (frozen)

Instructions

1. Peel the onions and the carrots.
2. Wash the celery and remove the stringy fibers.
3. Dice all the vegetables into small cubes of about five millimeters.
4. Mix the flour with the paprika powder in a shallow dish.
5. Turn the meat slices in the seasoned flour mixture.
6. Make sure the meat is covered on all sides.
7. Gently shake off any excess flour.
8. Heat the oil in a large casserole dish.
9. Brown the meat in two batches.
10. Season the meat with salt and pepper.
11. Remove the meat from the pot.
12. Set the meat aside.
13. Add the diced onions, carrots, and celery to the casserole.
14. Sauté the vegetables over medium heat for five to six minutes.
15. Stir the vegetables constantly.
16. Wait until the vegetables are soft and have lost their color.
17. Stir in the wine or juice.
18. Pour in the veal stock.
19. Return the meat to the pot.
20. Close the lid.
21. Simmer the dish on low heat for one and a half to two hours.
22. Turn the meat once.
23. Check if the meat is very tender.
24. Peel the garlic.
25. Chop the garlic finely.
26. Wash the parsley.
27. Shake the parsley dry.
28. Pluck off the parsley leaves.
29. Chop the parsley leaves finely.
30. Rinse the orange under hot water.
31. Dry the orange.
32. Peel the zest thinly.
33. Cut the orange zest into fine strips.
34. Mix the orange zest with the chopped garlic and parsley.
35. Add half of the Gremolata mixture to the finished meat.
36. Add the peas.
37. Heat everything for five minutes.
38. Season the dish with salt and pepper.
39. Sprinkle the meat with the remaining Gremolata.
40. Serve the dish.

Nutrition per serving

kcal: 441
Protein: 64 g · Fett/Fat: 13 g · Carbs: 13 g