Slow Cooker Veal Shanks Recipe

Author: Veena Azmanov

Prep Time: 10

Cook Time: 6

Total Time: 6 10

Calories: 17

Adjust Servings Here: 8 servings

Description

This slow cooker veal shanks, or osso buco, is cooked in a tomato gravy until fork-tender. The recipe is as simple as adding everything to your slow cooker without requiring sauteing or searing.

Ingredients

4 lbs (1.81 kg) Veal shanks (1 lb each)
3 sprigs Thyme
3 springs Rosemary

Liquid ingredients

1 tsp Garlic powder
2 tbsp Onion powder
2 tbsp Balsamic vinegar
2 tbsp Tomato paste
1 tbsp Mustard paste
2 tbsp Honey
2 tbsp Cooking oil
1 tsp Cumin powder
1 tbsp Smoked paprika (I used hot but sweet works too)
14 oz (400 g) Crushed tomatoes canned
1 cup (240 ml) Chicken broth
1 tsp Salt
1 tsp Pepper

Slurry

1 tsp Cornstarch
¼ cup (60 ml) Water

Instructions

Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper hand towels and pat them dry.
Pro tip - The shanks must be dry. Otherwise, there will be excess gravy. I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
4 lbs Veal shanks
Liquid ingredients - In a measuring cup combine all the liquid ingredients - garlic and onion powder, balsamic vinegar, tomato paste, mustard paste, crushed tomatoes, honey, broth, oil, salt, and pepper.
Pro tip - You can also add all these ingredients directly into the slow cooker. For the purpose of the video, I did it in a measuring cup.
1 tsp Garlic powder, 2 tbsp Onion powder, 2 tbsp Balsamic vinegar, 2 tbsp Tomato paste, 1 tbsp Mustard paste, 2 tbsp Honey, 2 tbsp Cooking oil , 1 tsp Cumin powder, 1 tbsp Smoked paprika, 14 oz Crushed tomatoes, 1 tsp Salt, 1 tsp Pepper, 1 cup Chicken broth
Place the veal shanks, thyme, and rosemary in the slow cooker or crockpot. Then, pour the liquid ingredients over the veal shanks. Lightly stir to ensure the liquid goes under the shanks.
3 sprigs Thyme, 3 springs Rosemary
Cover and cook. You can slow cook on low for 8 hours or slow cook on high for 4 to 5 hours.
Make a slurry with cornstarch and water. Then, add it to the slow cooker. Cook another 30 to 60 minutes.
Pro tip - In the video, I removed the meat out before adding the slurry. This is a great way to prevent overcooking the meat as well as reducing excess liquid. But, you can also add the slurry directly with the meat in the pot.
1 tsp Cornstarch, ¼ cup Water
Garnish with chopped parsley over steamed rice or mashed potatoes.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you