Categories: Slow Cooker

Ingredients

• 1 tsp olive oil
• 1/3 cup chopped onion
• 1/3 cup chopped carrots
• 1/3 cup chopped celery
• 2 garlic cloves, chopped
• 1 tsp kosher salt
• 1 tbsp. tomato paste
• 1 1/4 cups canned crushed tomatoes
• 3/4 cup beef broth
• Black pepper
• 4 pieces veal shank, each 1 1/4 inches thick
• 3 sprigs fresh thyme
• 1 large sprig fresh rosemary
• Chopped fresh parsley, for garnish

Directions

1. Heat a medium nonstick skillet over medium heat. Add the oil, onion, carrots, celery, garlic, and 1/4 tsp salt. Cook, stirring, until soft, 8-10 minutes. Add the tomato paste, stir, and cook 1 minute before transferring to a slow cooker.

2. Add the crushed tomatoes, broth, 1/4 tsp of the salt, and pepper to taste to the slow cooker. Stir well.

3. Wipe out the skillet and set it over medium-high heat. Season the veal shanks with the remaining 1/2 tsp salt and pepper to taste. Add to the skillet and cook until browned on all sides, 3-4 minutes per side. Nestle the shanks into the sauce and vegetables in the slow cooker and add the thyme and rosemary.

4. Cover and cook on LOW 8 hours. Discard the thyme and rosemary sprigs. Serve garnished with the parsley.

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