Ingredients
4
pounds veal shanks
1/4
cup all-purpose flour
3
tablespoons olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1
medium carrot, chopped (1/2 cup)
1
medium stalk celery, chopped (1/2 cup)
1
clove garlic, finely chopped
1/2
cup water
1/3
cup dry white wine
1
teaspoon salt
1/2
teaspoon dried basil leaves
1/2
teaspoon dried thyme leaves
1/4
teaspoon pepper
Preparation
Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 20 minutes, 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 heat setting 8 to 10 hours or until veal is very tender and pulls away from bones.
Remove veal and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from veal juices in cooker if desired. Pour juices over veal and vegetables.
