Slow Cooker Garlic Veal Shanks


I love to rely on my slow cooker for braising whenever I can. A new favorite is Slow Cooker Garlic Veal Shanks. The meat becomes incredibly tender and flavorful after hours of cooking. The veal simmers with onions, lots of garlic, tomatoes, wine, and seasoned with smoked paprika and thyme. There's a lot of garlic in this recipe, but the flavor mellows while braising and develops a soft nutty flavor. Once cooked, orange zest is added and rounds out the flavors. This meal is perfect for weekend cooking and sharing with friends.


Ingredients for Slow Cooker Garlic Veal Shanks:


5 pounds veal shanks

1/2 cup flour

olive oil

1 oz dried Shitake mushrooms, soaked in hot water until soft, and chopped

1 large onion diced

20 cloves garlic, peeled

1 cup white wine

1/2 cup chicken broth

1 tablespoon sweet paprika

2 tablespoons smoked paprika

1 1/2 teaspoons dried thyme

1 28 ounce can whole tomatoes

1 orange zested

kosher salt

black pepper


Time-Saving Tip: Prepare the dish a day in advance and gently reheat in the oven.


Let's see what we need.

We're ready to cook.



In a pie plate or dish, combine one teaspoon each of salt and pepper with the flour. Dredge the veal into the mixture, shaking off the excess.


Heat 4 tablespoons of oil in a non-stick pan. Brown meat on both sides and transfer to a platter. You will have to do this in batches. Transfer the browned shanks to the slow cooker.


In the same pan, add the onion and garlic; season with salt and pepper. Saute 8-10 minutes until some of the vegetables start to brown. Stir in the spices and then stir in the mushrooms; cook for a minute. Pour in the wine, broth, and crush tomatoes with your fingers and add them with the juice. Bring the mixture to a simmer.


Add the mixture to the slow cooker with the liquid and cover the meat. Cook on low for six hours. Once cooked, transfer the shanks to a serving platter. Stir the orange zest into the sauce and then spoon some of the liquid over the meat; pass extra sauce around when served.


It's ready! Slow Cooker Garlic Veal Shanks are tender and delicious. Stirring in the orange zest adds a great freshness to the dish. Serve this with mashed potatoes and a salad. You'll love it, I promise.


Enjoy!



Slow Cooker Garlic Veal Shanks:


5 pounds veal shanks

1/2 cup flour

olive oil

1 oz dried Shitake mushrooms, soaked in hot water until soft, and chopped

1 large onion diced

20 cloves garlic, peeled

1 cup white wine

1/2 cup chicken broth

1 tablespoon sweet paprika

2 tablespoons smoked paprika

1 1/2 teaspoons dried thyme

1 28 ounce can whole tomatoes

1 orange zested

kosher salt

black pepper

In a pie plate or dish, combine one teaspoon each of salt and pepper with the flour. Dredge the veal into the mixture, shaking off the excess.

Heat 4 tablespoons of oil in a non-stick pan. Brown meat on both sides and transfer to a platter. You will have to do this in batches. Transfer the browned shanks to the slow cooker.

In the same pan, add the onion and garlic; season with salt and pepper. Saute 8-10 minutes until some of the vegetables start to brown. Stir in the spices and then stir in the mushrooms; cook for a minute. Pour in the wine, broth, and crush tomatoes with your fingers and add them with the juice. Bring the mixture to a simmer.

Add the mixture to the slow cooker with the liquid and cover the meat. Cook on low for six hours. Once cooked, transfer the shanks to a serving platter. Stir the orange zest into the sauce and then spoon some of the liquid over the meat; pass extra sauce around when served.

Time-Saving Tip: Prepare the dish a day in advance and gently reheat in the oven.


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