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Prep Time: 15 Minutes Cook Time: 488 Minutes |
Ready In: 503 Minutes Servings: 4 |
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Ingredients:
4 center cut veal shanks, rinsed, and patted dry |
salt and freshly ground black pepper |
1/2 cup all-purpose flour |
3 tablespoons olive oil |
2 cups chopped turnips |
1 cup diced celery (2 ribs) |
2 cups frozen sliced carrots |
1 cup frozen pearl onions |
1 (14.5-ounce) can diced tomatoes (recommended: muir glen) |
1 1/2 cups chicken stock |
1/2 cup white wine |
2 teaspoons italian seasoning (recommended: mccormick) |
Directions:
1. Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess.
2. Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate.
3. Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables.
4. In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks.
5. Cover and cook on LOW setting for 8 to 10 hours.
6. Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.
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