Veal Shank in Muscat Wine

16 Reviews
100% would make this recipe again

A slowly roasted veal shank with rosemary, shallots, and Muscat wine.

A very simple recipe: you only have to wait for the final result!

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Ingredients

??? veal shank, whole ???
??? coarse salt ???
??? shallots ???
??? olive oil ???
??? rosemary, fresh ???
??? cloves ???
??? muscat wine ???

Before you start

A baking or casserole dish with a tight-fitting lid is necessary for this recipe.

Method

  1. Rub the shank with coarse salt and let it set about 1 h at room temperature.
  2. Preheat the oven to 160°C/325°F.
  3. Rinse the shank, pat it dry, then transfer it to a casserole dish. Coat the shallots, whole, with the oil and add them to the dish. Add the rosemary and cloves. Pour in the wine, cover, and bake about 3 h to 3 h ½, until the meat falls off the bone.
  4. Serve the meat with the shallots and the cooking juices.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

350

Fat

9 g

13 %

Saturated 2.1 g
+ Trans 0 g

10 %

Cholesterol

180 mg

Sodium

560 mg

23 %

Carbohydrate

22 g

7 %

Fibre

3 g

12 %

Sugars

0 g

Net Carbs

19 g

Protein

44 g

Vitamin A

16 %

Vitamin C

18 %

Calcium

8 %

Iron

23 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Zinc
Good source of  :
Iron, Manganese, Vitamin A
Source of  :
Calcium, Copper, Fibre, Vitamin B1, Vitamin C, Vitamin E
Low  :
Saturated Fat
Free  :
Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 4
Meat and Alternatives 5
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

16 Reviews (16 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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