Try this Veal Shank Recipe made with cross-cut shanks, CLASSICO Pasta Sauce and loads of veggies. Pair this Veal Shank Recipe with pasta or rice.
What You Need
Original recipe yields 8 servings
1/4 cup flour
1 tsp. ground cumin
1/2 tsp. each ground cinnamon, ground red pepper (cayenne) and ground turmeric
4 cross-cut veal shanks (2 lb.)
2 Tbsp. oil, divided
3 carrots, chopped
1 onion, chopped
1 Tbsp. minced gingerroot
2 cloves garlic, minced
1 cup fat-free reduced-sodium beef broth
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/2 tsp. ground coriander
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Let's Make It
Combine flour and dry seasonings in shallow dish. Add meat, 1 shank at a time; turn to evenly coat both sides of each shank with flour mixture.
Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook 4 min. on each side or until shanks are evenly browned on both sides. Transfer to Dutch oven sprayed with cooking spray; set aside.
Heat remaining oil in same skillet. Add vegetables, ginger and garlic; cook on medium heat 3 to 4 min. or until vegetables are crisp-tender, stirring occasionally. Add beef broth; stir. Bring to boil; cook 1 min., stirring constantly to scrape browned bits from bottom of skillet.
Spoon vegetable mixture over meat in Dutch oven; top with pasta sauce and coriander. Bring to boil; cover. Simmer on medium-low heat 2 hours or until meat is tender.
Serve with hot cooked pasta or rice.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.