Italian · Dinner
Milanese Veal Shank Stew (High-Protein)
A single-serving braise of bone-in veal shank, simmered slowly in white wine, tomato, and beef stock until the meat falls from the bone. Boosted with cannellini beans for extra protein and fiber, finished with gremolata and served over soft polenta.
$10
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
658Calories
56.2gProtein
25.1gFat
41.8gCarbs
6.7gSugar
8.5gFiber
968mgSodium
205mgChol
7.4gSat Fat
1420mgPotassium
135mgCalcium
6.5mgIron
3.8mcgVitamin B12
17mgVitamin C
protein-rich
high-fiber
gluten-free
high-protein
Instructions
1
Prep
pat veal shank dry, season with salt and pepper, dredge lightly in rice flour, shaking off excess. Set aside.
2
Sear
heat olive oil in heavy pot over medium-high heat 1 minute, then sear veal shank 3–4 minutes per side until deeply browned on all sides.
3
Sweat
reduce heat to medium, add carrot, celery, and onion, stirring 5 minutes until translucent and softened throughout.
4
Deglaze
add garlic and cook 30 seconds, then pour white wine over meat, scrape base with spoon, and simmer 2 minutes.
5
Braise
add canned tomatoes, beef stock, bay leaf, and dried thyme, bring to simmer over medium-low heat, cover, and braise 1 hour 30 minutes until meat is fork-tender and falls easily from bone.
6
Simmer
stir in cannellini beans and simmer uncovered over low heat 10 minutes until sauce thickens slightly.
7
Rest
remove pot from heat and let veal shank sit in sauce 5 minutes.
8
Finish
stir parsley and lemon zest together in small bowl to make gremolata.
9
Plate
spoon polenta onto plate, set veal shank and sauce alongside, scatter gremolata over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g, bone-in veal shank
- 1/2 cup120ml dry white wine
- 1 cup120g, a quarter of a 15 oz can canned tomatoes
- 1/2 cup62g carrot
- 1/2 cup60g celery
- 1/2 cup80g onion
- 4 cloves4 cloves garlic
- 1 cup240ml beef stock
- 1 cup180g cannellini beans, cooked
- 2 tbsp2 tbsp rice flour, for dredging
- 2 tbsp2 tbsp olive oil
- 22 bay leaf
- 1/2 tsp1/2 tsp dried thyme
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon zest
- 2/3 cup110g polenta, cooked
