Best Healthy Veal Shin Soup Recipes

Healthy Veal Shin Soup image

Provided by ChefWhiz

Categories Veal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 veal shank, meaty
4 quarts water
salt and pepper (to taste)
1 pint celery, diced
1 pint potato, diced
1 cup onion, diced
1 cup carrot, diced
1 tablespoon margarine (for dough balls)
1 cup flour
1/4 teaspoon baking powder, rounded
1/8 teaspoon salt
1 -3 tablespoon water (or more if needed)

Steps:

Put veal shin in water and cook atop stove until meat is very soft.
Cool and then remove meat from bone and chop it into bite-sized pieces and set aside.
Strain broth.
Add salt and pepper to taste.
Add celery, potatoes, carrots, and onions.
Cook on medium heat for about 15 minutes.
Prepare dough balls by sifting dry ingredients together and then cutting margarine into sifted dry ingredients.
Add just enough water to make a stiff dough.
Work dough with floured hands and form into pea-sized balls.
Add balls to boiling soup broth and cook about 25 minutes longer.
Add meat, stir, and serve.

Nutrition Facts : Calories 154.4, Fat 2.3, SaturatedFat 0.4, Sodium 142, Carbohydrate 30.1, Fiber 3.1, Sugar 3, Protein 3.8

Osso Buco With Couscous image

Provided by Kiwi Kathy

Categories Stew

Time 1h45m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

2 carrots, medium, finely chopped
2 celery ribs, finely chopped
1 brown onion, large, finely chopped
cooking spray
2 garlic cloves, crushed
8 veal bones, osso buco
1/2 cup plain flour
1/3 cup tomato paste
800 g canned tomatoes, diced
2 cups beef stock
2 bay leaves
3 cups couscous, prepared, strips of lemon zest and oregano leaves to serve

Steps:

Preheat oven to 200 degrees C / 180 degrees C fan forced.
Spray carrot, celery and onion with oil. Heat a large frying pan over moderate heat. Add garlic and vegies. Cook for 4 -5 minutes. Transfer to a 2 litre (8 cup) casserole dish.
Reheat frying pan. Toss veal in flour. Cook veal in batches for 2 -3 minutes or until browned. Transfer to casserole dish.
Whisk tomato paste, tomato, stock and bay leaves in a large jug. Pour over veal and vegies in dish.
Bake uncovered for 1 1/2 hours or until tender. Season with salt and pepper.
Spoon couscous into shallow bowls. Top with Osso Buco, zest and oregano.
Serve at once.

Nutrition Facts : Calories 634, Fat 1.8, SaturatedFat 0.4, Sodium 956.4, Carbohydrate 131.2, Fiber 11.5, Sugar 10.4, Protein 22.9