** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. In a large skillet over high heat, heat half the peanut oil until it begins to smoke and sear veal shanks until they are brown on all sides.
3. Remove shanks from the pan and set them aside.
4. Lower heat to moderate and add the remaining peanut oil.
5. When hot, put in the garlic, onion, mushroom caps and tarragon and cook, while stirring, until the onion is translucent.
6. Add the tomatoes, vinegar and green peppercorns and cook until the liquid is reduced by half.
7. Add the Teriyaki Sauce, water, mirin, chili and garlic paste, and brown sugar.
8. Bring mixture to a boil. Return veal shanks to the skillet, cover, place in oven, and cook until the meat is fork tender, approximately 1-1/2 hours.
9. Skim any fat that accumulates on the surface of the braising sauce; add sesame oil to defatted sauce and serve.
11. minced fresh ginger 1 cup thinly sliced scallions Place all ingredients in a small saucepan over moderate heat.
12. Bring to a boil to allow the sugar to dissolve.
13. Remove from heat and cool before using. Makes 1-1/4 cups.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Mushroom, Tomato, Rice, Sulfites, Sesame Seeds, Garlic, Natural Sweeteners, Alcohol, Beef, Vinegar, Onion allergies.
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