- 1-1/2 hours. Turn shanks; add the carrots and celery. Cover and bake
- 1 hour longer or until meat and vegetables are tender. Yield: 4
TEST KITCHEN TIPTrim the fat from the shanks before cooking. Thicken juices for gravy if desired.
Nutritional Facts: 1 serving (1 each) equals 393 calories, 14 g fat (3 g saturated fat), 35 mg cholesterol, 2,082 mg sodium, 41 g carbohydrate, 4 g fiber, 17 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.