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Ingredients
- 4 pieces veal shank, sliced, bone in (approx. 160 g-200 g each, 10 cm x 15 cm)
- 2 pinches salt
- 2 pinches ground black pepper
- 1 Tbsp plain flour
- 4 Tbsp olive oil
- 1 garlic clove
- 50 g onions quartered
- 200 g leeks white part only, sliced (3 mm)
- 1 pinch sweet paprika
- 75 g tomato purée
- 200 g red wine
- 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
-
30
g lemon juice freshly squeezed (see tip)
or 1 tsp ascorbic acid powder - fresh parsley leaves chopped, for garnishing
- Nutrition
- per 1 portion
- Calories
- 559 kcal / 2339 kJ
- Protein
- 59 g
- Fat
- 24 g
- Carbohydrates
- 15 g
- Fibre
- 1.7 g
- Saturated Fat
- 5 g
- Sodium
- 372 mg
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