Braised Veal Shanks, Milan Style

 

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

• 1 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.
• 2 Place veal in 5- to 6-quart slow cooker. Mix remaining ingredients; pour over veal.
• 3 Cover and cook on low heat setting 8 to 10 hours or until veal is very tender and pulls away from bones.
• 4 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.