|Veal shin||4 Large|
|Dry white wine||1⁄2 Pint (275 Milliliter)|
|Tomatoes||3⁄4 Pound, peeled and chopped (350 Grams)|
|Tomato puree||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped (Large Clove)|
|Lemon rind||1 Tablespoon, grated|
|Fresh parsley||2 1⁄4 Tablespoon, chopped (2 Heaped Tablespoon)|
|Freshly milled black pepper||To Taste|
1 In the casserole melt 1 tablespoon of butter.
2 Fry the pieces of veal to brown them lightly on both sides, keeping them upright in the pan.
3 Pour over the wine, and let it reduce a little.
4 Add in the tomatoes, tomato puree and salt and freshly-milled black pepper.
5 Cover the casserole and allow it to cook gently for about 1 hour.
6 Remove the lid and let it cook for another half an hour or until the meat is tender and the sauce reduced.
7 In a bowl, combine the chopped garlic, parsley and lemon rind together.
8 Sprinkle the meat with this mixture.
9 Excellent with rice preferably Risotto alla Milanese.
Calories 2072 Calories from Fat 596
% Daily Value*
Total Fat 66 g101.9%
Saturated Fat 22.1 g110.7%
Trans Fat 0 g
Cholesterol 1306.8 mg435.6%
Sodium 1556.9 mg64.9%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1.9 g7.4%
Sugars 3.2 g
Protein 331 g661.9%
Vitamin A 32.6% Vitamin C 46.2%
Calcium 38.1% Iron 78.8%
*Based on a 2000 Calorie diet