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Braised Veal Shanks Milan Style
4 lbs. veal shanks
1/4 cup all-purpose flour
1 tbsp. olive or vegetable oil
1 med. onion, chopped (1/2 cup)
1 med. carrot, chopped (1/2 cup)
1 med. stalk celery, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup water
1/3 cup white wine
1 tsp. salt
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10" skillet over med. heat. Cook veal in oil about 20 min. , turning occasionally, until brown on all sides; drain.
Place veal in 5 to 6 quart slow cooker. Mix remaining ingredients; pour over veal.
Cover and cook on LOW 8-10 hrs. or until veal is very tender and pulls away from the bones.
Remove veal and vegetables from the cooker, using slotted spoon; place on serving platter. Skim fat from veal juices in cooker if desired. Pour juices over veal and vegetables.
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