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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 4 |
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This recipe was something I created after a visit to Spain. The meat is tender and there is a wonderful lip smacking quality about the sauce. My whole family loves this one, hopefully you will to. Enjoy- Ingredients:
3 tablespoons tomato paste |
1 (32 ounce) can crushed tomatoes |
1 (10 1/2 ounce) can beef consomme |
1 cup red wine |
2 bay leaves |
3 tablespoons italian herb seasoning (herbs only, no salt added) |
3 garlic cloves, crushed |
1 small onion, quartered |
1 large carrot, halved |
2 stalks celery |
salt and pepper |
3 lbs veal shanks |
3 -5 tablespoons vegetable oil |
1 cup well seasoned flour |
salt and pepper |
Directions:
1. Add first 10 ingredients to your crock pot and set on low for 6- 8 hours.
2. In a large skillet add oil and put over a medium high heat. In the mean time season the ox tail well with salt and pepper then dust well in seasoned flour. Add the veal shanks to the skillet and brown on all sides (about 3-4 minutes per side). Remove the shanks from the skillet and place directly into your crock pot. Lid it up and let it do its thing.
3. When finished serve over white rice and enjoy.
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