Veal is a lean meat that melts in your mouth after long cooking. You can use beef or pork in this recipe instead. Serve over rice or couscous with a tossed salad.
1 1/2 lbs(750 g) lean boneless veal shoulder
2 tbsp (30 mL) all-purpose flour
2 tsp (10 mL) Italian herb seasoning
1/2 tsp (2 mL) each salt and pepper
2 tbsp (30 mL) canola oil
2 onions, sliced
4 cloves garlic, minced
1 each stalk celery and carrot, chopped
2 cups (500 mL) beef stock
1 cup (250 mL) whole milk
1/4 cup (60 mL) dried porcini mushrooms
1/4 cup (60 mL) tomato paste
1 tbsp (15 mL) Worcestershire sauce
1 can (19 oz/540 mL) white kidney beans, drained and rinsed
1 cup (250 mL) snow peas, halved
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.