Ingredients
- 1 tablespoon olive oil
- 4 veal shanks about 1 1/4 inches thick
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup onion chopped into chunks
- 1/2 cup celery chopped into chunks
- 1/2 cup carrots chopped into chunks
- 3 cloves garlic minced
- 4 teaspoons tomato paste
- 1 cup crushed tomatoes
- 1 1/4 teaspoons thyme
- 1 1/2 teaspoons dried rosemary
- 1 cup beef broth
- Fresh parsley chopped (for garnish)
Instructions
- In a skillet, heat olive oil over medium-high heat. Season the veal shanks with salt and pepper, then brown them on all sides. Afterward, transfer them to the slow cooker.
- In the same skillet, sauté onion, celery, carrots, and garlic until softened. Stir in tomato paste and cook for another minute.
- Add the sautéed vegetables, crushed tomatoes, thyme, rosemary, and beef broth to the slow cooker.
- Place the lid on the slow cooker and cook on low for 8 hours or until the veal is tender.
- Garnish with chopped fresh parsley before serving.
