Saladmaster L20210SA Manual De Instrucciones página 26

25
Braised Veal Shanks
Yield: 6 servings
6 veal shank pieces, about 1
1 large yellow onion, halved vertically, sliced
1 pound fresh mushrooms, sliced
6 cloves garlic, minced
2 teaspoons minced fresh rosemary
⁄ teaspoon salt substitute
1
2
⁄ teaspoon freshly ground pepper
1
2
1 ⁄ to 2
1
2
2 cups chopped fresh tomatoes, or 1 can (15 ounces)
⁄ cup dry white wine, optional
1
4
1 tablespoon cornstarch, optional
Preheat covered skillet to 325°F (165°C). Place veal shanks in hot
dry skillet in single layer; cover and sear about 6 minutes until well
browned. Meat will stick but loosens when browned. Turn meat; cover
and brown second side 3 minutes. Add onions, mushrooms, garlic and
minced rosemary; cook and stir about 2 minutes. Sprinkle with salt
substitute and pepper. Add 1
constantly and scraping up browned bits. Add tomatoes. Cover; when
steam begins to escape, reduce heat to 250°F (120°C). Cook 35 to 45
minutes, adding additional chicken stock only if necessary. Remove
cover; stir in wine. Cook, uncovered, until veal is tender, about 20
minutes. If desired, dissolve cornstarch in
add to sauce, stirring constantly until slightly thickened.
1 serving contains:
Cal
315
⁄ cups fat-free low-sodium chicken stock
1
2
no-salt-added diced tomatoes
Prot Fat
28.8 g 15.3 g
⁄ -inch thick, 10 ounces each
1
2
⁄ cups chicken stock; bring to boil, stirring
1
2
⁄
1
4
Carb Fiber
15.2 g 2.72 g
Healthy Cooking Guide
cup cold chicken stock;
Chol Sodium
96.5 mg 231 mg