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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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The meat just falls off the bone when these shanks are finished cooking. I served it with mashed potatoes. Ingredients:
6 veal shanks |
1 large onion, chopped |
3 carrots, peeled and chopped |
3 celery ribs, chopped |
2 garlic cloves, chopped |
3 cups beef broth |
1 cup canned tomato, chopped |
2 tablespoons olive oil |
3 tablespoons butter |
salt and pepper |
Directions:
1. Season veal shanks with salt and pepper.
2. Brown on both sides in hot oil and butter.
3. Remove shanks from pan.
4. In the same pan saute onion carrots celery and garlic for 5 minutes.
5. Add beef broth and canned tomatoes.
6. Put everything in the slow cooker and cook on low for 4 hours.
7. Drain and strain all the liquid into a pot and reduce to one third.
8. Taste and reseason.
9. Put shanks back into the juice and reheat.
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