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1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 to 6 veal shanks, each about 2 inches thick
1 tablespoon butter
1/4 cup olive oil
1 medium onion, minced
1 medium carrot, peeled and minced
1 stalk celery, minced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup beef stock or broth
12-ounce can whole tomatoes, drained and chopped
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
In a large shallow bowl, combine the flour, salt and pepper. Dredge the veal shanks to coat on all sides; set aside.
In a large skillet over medium-high heat, heat the butter and oil and, working in batches, cook the veal shanks on all sides until browned and crisp. Transfer to a paper towel-lined plate; set aside.
Add the onion, carrot, celery and garlic to the skillet and cook, stirring, for 3 to 4 minutes. Transfer the vegetable mixture to the slow cooker.
Skim the fat from the skillet and add the wine and broth. Cook over medium-high heat, using a wooden spoon to scrape the bottom of the skillet, for 2 minutes. Remove from the heat; set aside.
Arrange the veal shanks on top of the vegetable mixture. Pour the contents the skillet over the veal shanks. Place the tomatoes around the veal shanks. Sprinkle with the basil, rosemary and oregano. Cover and cook on low heat for 8 to 12 hours.
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