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6
Braised Veal Shanks
◆
44
entrÉeS & SauceS
4 sprigs parsley
4 veal shanks (about 3-3½
pounds total), about 1¼ inches
thick, 3-3½ inches in diameter,
tied
¾ teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
½ cup all-purpose flour
3 teaspoons extra virgin olive oil
¾ tablespoon unsalted butter
¾ pound onions, peeled
and chopped
6 ounces carrots, peeled
and chopped
6 ounces shallots, peeled and
chopped
2 ounces celery, peeled
and chopped
3 cloves garlic, peeled
and chopped
3 teaspoons herbes de Provence,
divided
1 can (15 ounces) diced tomatoes,
drained
¼ cup dry white vermouth
¼ cup nonfat, low-sodium
chicken stock
1 bay leaf
1 strip lemon zest
Makes 4 servings
Remove leaves from the parsley, reserving stems. Chop leaves; reserve.
Season veal with salt and pepper; dust lightly with flour, shaking off excess. Heat
olive oil and butter in a 12-inch Cuisinart
®
skillet over medium-high heat. When
hot, add the veal shanks and cook for 4 to 5 minutes on each side, until nicely
browned. Remove and reserve.
Add the chopped onions, carrots, shallots, celery, garlic, and herbes de Provence to
the skillet. Cook over medium-low heat until onions and shallots are translucent
and vegetables are slightly softened, about 5 minutes.
Place cooked vegetables in the ceramic pot of the Cuisinart
®
Slow Cooker along
with the drained diced tomatoes, vermouth, chicken stock, bay leaf, lemon zest,
and reserved parsley leaves and stems. Stir to combine. Top vegetable mixture with
the browned veal shanks in a single layer. Cover and cook on Low, using the Timer
function, for 6 hours – Slow Cooker will automatically switch to Warm.
(continued)
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