Braised Veal Shanks

Cuisinart original

Yields

Makes 4 servings

Ingredients

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 unbleached, 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 garlic cloves, 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

Nutritional information

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

Instructions

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 press the on/off button to turn the unit on. Set time to 6 to 8 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 separa-

tor 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.

(continued)

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 pieces) and pulse to chop; remove. Pulse to chop shallots (cut into 1-inch pieces) remove. Pulse to chop carrots (cut into 1-inch pieces) and remove. Pulse to chop celery (cut into 1-inch pieces). The chopping is done in just a few moments.