Ingredients

1 teaspoon olive oil
4 pieces veal shank, each about 1 1/4 inches thick (about 2 pounds total)
1 teaspoon kosher salt
⅓ cup (53 g) chopped onion
⅓ cup (34 g) chopped celery
⅓ cup (43 g) chopped carrots
2 garlic cloves, chopped
1 tablespoon tomato paste
1 ¼ cups (303 g) canned crushed tomatoes
¾ cup (178 ml) beef broth
Fresh ground black pepper
3 sprigs fresh thyme
1 large sprig fresh rosemary
Chopped fresh parsley, for topping

Directions

Heat oil in a medium nonstick skillet over medium high heat. Season veal shanks with salt then sear all four sides until browned but not cooked through. Add to the insert of a slow cooker.

Then add the onion, celery, carrots, garlic, tomato paste, crushed tomatoes, beef broth, black pepper, thyme, and rosemary. Stir to mix a bit.

Cover and cook on high for 4 hours or low for 8 hours. Discard sprigs of thyme and rosemary. Sprinkle fresh parsley on top prior to serving, if desired.

Similar Recipes:

• Mom’s Crockpot Apple Cider Beef Stew
• Slow Cooker Poor Man’s Stew
• Slow Cooker Steak Tips with Mushrooms
• Slow Cooker Balsamic Pot Roast With Cranberry Sauce
• Slow Cooker Lasagna 2