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entrÉeS & SauceS
Braised Veal Shanks
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
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 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)