120 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Sal 5.0 g
Harina floja 0.036 kg
Cebolla 0.286 kg
Ajo 1.214 ud
Puerro 0.286 ud
Zanahoria 0.143 kg
Vino blanco 0.143 l
Tomato sauce 0.036 l
Brown stock 1.071 l
Cebolla 0.012 kg
Ajo 0.019 ud
Pimiento verde 0.007 kg
Diced tomato 0.048 kg
Sal 0.017 g
Azúcar 0.0 kg
Cebolla 0.107 kg
Zanahoria 0.054 kg
Green leek 0.643 ud
Huesos 0.321 kg
Vino tinto 0.054 l
Agua 1.071 l
  • Make a brown stock.
  • Brown the tied shanks and place them in a saucepan.
  • In the same pan, degrease and sauté the vegetables (onion cut into very thin slices, garlic into small pieces, leek and carrot into half-moons).
  • Add the vegetables to the meat and place on the heat. Then add the wine and reduce
  • Add the brown stock without covering the meat and let it cook until it is very tender.
  • Take out the shanks, remove the string and separate them into two pieces.
  • Prepare the sauce by blending the remaining broth and adding tomato sauce and thickening it with flour or corn starch.
  • Pour the sauce over the meat and heat up.
  • Serve with French fries.
Nutritional information (1 portion)
Fiber 12.25 g
Saturates 2.36 g
Monounsaturated fatty acids 20.59 g
Polyunsaturated fatty acids 3.38 g
Cholesterol 0.13 mg
Calcium 288.48 mg
Iron 7.33 mg
Zinc 4.36 mg
Vitamin A 632.42 ug
Vitamin C 90.43 g
Folic acid 237.48 ug
Salt (Sodium) 1821.31 mg
Sugars 22.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.