Italian · Dinner
Milanese Veal Shank Stew (Low-Calorie)
A lightened Milanese-style braise of lean beef chuck simmered with tomato, white wine, carrot, celery and onion. Traditional bone marrow and butter richness is replaced by minimal olive oil and a vegetable-forward sauce, kept low-calorie while retaining saffron aroma and citrus lift from gremolata.
$6
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
372Calories
37.8gProtein
16.9gFat
11.4gCarbs
5.1gSugar
2.3gFiber
410mgSodium
142mgChol
6.1gSat Fat
870mgPotassium
68mgCalcium
4.6mgIron
3.1mcgVitamin B12
14mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat beef chuck dry, season with salt and pepper, and cut carrot, celery and onion into small even pieces.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown beef on all sides for 4 minutes until deeply crusted.
3
Deglaze
Pour white wine into the pot and scrape the base for 1 minute over medium heat until browned bits lift.
4
Braise
Stir in canned tomatoes, beef stock, bay leaf and saffron, bring to a gentle bubble, cover and simmer on low for 90 minutes until beef is fork-tender.
5
Plate
Remove bay leaf, stir in minced garlic, parsley and lemon zest, spoon beef and sauce into a shallow bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck (stewing)
- 2 tsp2 tsp olive oil
- 70g70g carrot
- 60g60g celery
- 40g40g onion
- 1/2 cup120ml dry white wine
- 150g150g canned tomatoes
- 2/3 cup160ml beef stock, low-sodium
- 22 bay leaf
- 2 pinch2 pinch saffron threads
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp lemon zest
- 2 clove2 clove garlic
- salt and black pepper to taste
