Specifications

Braised Veal Shanks
4 sprigs parsley 4 veal shanks (about 3-3½
pounds [1.5 - 1.6 kg] total), about 1¼ inches (3.1 cm) thick, 3-3½ inches (7.5 - 8.75 cm) in diam- eter, tied
¾ teaspoon (3.75 ml) kosher salt ¼ teaspoon (1 ml) freshly ground
black pepper
½ cup (125 ml) unbleached
all-purpose flour
3 teaspoons (15 ml) extra virgin
olive oil
¾ tablespoon (375 kg) unsalted
butter
¾ pound (375 g) onions, peeled
and chopped
6 ounces (170 g) carrots, peeled
and chopped
6 ounces (170 g) shallots, peeled
and chopped
2 ounces (60 g) celery, peeled
and chopped
3 garlic cloves, peeled
and chopped
3 teaspoons (15 ml) herbes de
Provence,divided
1 can (15 ounces [425 g]) diced
tomatoes, drained
¼ cup (50 ml) dry white vermouth ¼ cup (50 ml) 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 (30 cm) 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 press the on/off button to turn the unit on. Set time to 8 to 10 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.
Degrease the cooking liquid with a fat mop, or pour the liquid into a fat separator and allow the fat to rise to the top. Then pour the defatted liquid back into the cooked vegetables. Serve with pasta, rice, or polenta. Tip: Make your chopping task easy by using a Cuisinart
®
Food Processor fitted with
the metal blade to chop the vegetables. First chop the parsley leaves and remove. Then with the machine running, drop garlic through the feed tube and process 5 seconds to chop. Add onion (cut into 1-inch [2.5 cm] pieces) and pulse to chop; remove. Pulse to chop shallots (cut into 1-inch pieces); remove. Pulse to chop carrots (cut into 1-inch [2.5 cm] pieces) and remove. Pulse to chop celery (cut into 1-inch [2.5 cm] pieces). The chopping is done in just a few moments.
Nutritional information per serving:
Calories 607 (20% from fat) • carb. 20g • pro. 100g • fat 13g • sat. fat 4g
• chol. 381mg • sod. 686mg • calc. 179mg • fiber 4g
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